- Small tagine
- 1 piece (2 inches/5 cm) cinnamon, crushed
- 2 tbsp cardamom seeds 30 mL
- 2 tbsp coriander seeds 30 mL
- 1 tbsp cumin seeds 15 mL
- 2 tsp black peppercorns 10 mL
- 3 whole cloves
- 1 star anise
- ¼ tsp ground nutmeg 1 mL
- In the bottom of a small tagine, spice wok or skillet, combine cinnamon, cardamom, coriander, cumin, peppercorns, cloves and star anise. Toast over medium-high heat, stirring occasionally, for 4 to 5 minutes or until lightly colored and fragrant. Remove from direct heat just as the seeds pop; do not let the spices smoke and burn. Let cool.
- In a mortar (using pestle) or small electric grinder, pound or grind toasted spices until coarse or finely ground. Add nutmeg to ground spices and mix well.
- Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months.