4/5
(1 Votes)
Ingredients
- 1 tablespoon cardamom seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 12 whole cloves
- 1 3-inch piece stick cinnamon
- 1/4 cup
Preparation
Step 1
In a medium skillet cook the cardamom seeds, cumin seeds, peppercorns, cloves, and cinnamon over medium-low heat for 3 to 4 minutes or until aromatic, stirring constantly. Remove from heat. Cool.
Place cinnamon in a self-sealing plastic bag; seal. Using a rolling pin or mallet, crush cinnamon.
In a spice grinder or blender container combine spices. Cover and grind or blend to a fine powder. Store in a covered container up to 2 weeks. Use 3-1/2 teaspoons to prepare the Spiced Pot Roast with Garbanzo Beans. Store remaining spice blend in a tightly sealed container in a cool, dry place up to 6 months. Makes about 1/4 cup.