Preparation info
  • Makes about

    ¼ cup

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

This is great rubbed on lamb, beef, or pork before roasting.

Ingredients

  • 2 teaspoons cardamom seeds, removed from the pods (pods discarded)
  • 1 clove
  • 1 teaspoon

Method

  1. Combine the whole spices in a small dry skillet and turn the heat to medium. Toast, shaking the skillet periodically, until the spices are fragrant, just a minute or two.
  2. Combine with the ground spices and grind in a mortar and pestle or a spice or coffee grinder. Store, covered, for up to several months.