Ingredients :

 Fennel Seeds – 25 gms
 White Poppy Seeds – 20 gms
 Cumin Seeds – 15 gms
 Cinnamon Bark – 15 gms
 Whole Cloves – 10 gms
 Green Cardamoms – 10 gms
 Black Cardamoms – 5 gms
 Star Anise – 5 gms
 Carraway Seeds – 5 gms
 Bay Leaves – 5 gms
 Mace Blades – 5 gms
 Nutmeg – ¼


Method :

 Arrange each whole spice in order and keep ready for use.
 On a low flame, dry roast each spice till crisp and aromatic.
 When all of these have been dry roasted, mix and cool to room temperature.
 Grind to as fine a powder as much as possible and store in an airtight jar.

                                               

 This keeps for a month on the shelf.