Preparation info
  • Makes:

    1 tbsp

    • Difficulty


    • Ready in

      5 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About


  • seeds from 4 cardamom pods
  • 1 tsp cumin seeds
  • ½ tsp


  1. Toast the cardamom, cumin and caraway seeds in a heavy-based pan over a medium heat for 1–2 minutes until fragrant, shaking the pan often.
  2. Grind the spices using a pestle and mortar. Combine with the cinnamon and turmeric. Store in an airtight container in a cool, dark place for up to 3 months.