Indispensable for curries, lentils, BBQ fish and chicken. I even put it in my tea!

Ingredients

2 tsp ground cardamom seeds (20 cardamom pods)
10 cloves
5 cinnamon sticks
5 tsp black peppercorns

Method

Remove the cardamom seeds and discard pods. Add to a coffee grinder or pestle and mortar with all the other spices and grind until resembling a fine powder.

Store in a sealed container, ideally for up to 3 months. The mix will keep for 6 months but the flavours won’t be as strong.

Tip: Lightly pound the cardamom in a pestle and mortar to split the pods. Remove the seeds and grind. Toasting the cardamom first makes removing the pods easier.