- seeds from 4 cardamom pods
- 1 tsp cumin seeds
- ½ tsp
- 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.
- 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.