Step 1

Heat a small skillet over medium heat. Once the pan is hot, add all the whole spices to it (except ginger powder and nutmeg).

Step 2

Toast the spices shaking the skillet every few seconds. Turn the geat to low. Cumin will turn reddish brown and bay leaves have become brittle. The mixture will also become fragrant.

Step 3

Transfer immediately to a bowl to cool. You don't want the spices to overcook and burn.

Step 4

Once the spices are completely cooled, then transfer to a spice/coffee grinder. Add the ginger powder and grind to a powder. Grate 1/4 tsp nutmeg and fold it in.

Step 5

Store in an airtight container in a cool dry place.