This wonderful blend of aromatic spices is perfect for an array of dishes. This sattvic spice mix adds sweetness, warmth, floral notes, and a touch of heat from black pepper. Most often, I add this spice towards the end of the cooking process, so it does not just season the dish but enhances it with a fragrant aroma.
Heat the fry pan on medium heat and add cardamom seeds, black peppercorns, cloves, and nutmeg. Dry roast the seeds constantly stirring until fragrant.
Transfer spices into a bowl immediately because even if you turn off the heat, they will continue cooking on a hot pan and might burn. While seeds are still hot, mix in cinnamon and paprika. Set aside to cool a bit.
Transfer seeds to a coffee grinder* and grind to a fine powder
Place in an airtight spice jar, and store in a cool, dry place*.
Notes
*I have a burr coffee grinder dedicated to spices only; if you have only one coffee grinder just be sure that it is clean and free of coffee particles.
**All spices are at their best when freshly made. It is better if consumed within a couple of months as it will lose its potency with time.