Seven Spice Blend - Little Sunny Kitchen

Prep Time 10

Cook Time 5

Total Time 15

▢ 1 x½ inch cinnamon stick or 1 teaspoon ground cinnamon powder
▢ 2 tablespoons black peppercorns or 2 ½ tablespoons of ground black pepper
▢ ½ tablespoon cardamom pods or 1 teaspoon of ground cardamom
▢ 2 pieces whole nutmeg each around 5 grams, or 2 teaspoons of ground nutmeg
▢ 2 tablespoons coriander seeds or 2 ½ tablespoons of ground coriander
▢ 1 tablespoon cloves or 2 teaspoons of ground cloves
▢ 2 tablespoons cumin seeds or 2 ½ tablespoons of ground cumin

Collect the spices. I don't recommend any extras such as paprika, or turmeric as that will change the flavor and you'll end up with a different spice blend. You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
To toast the spices, add them to a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don't get burnt. They will be really fragrant once toasted.
Alternatively, put the spices on a baking sheet and bake at 350°F/180°C for 5 minutes.
Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
Store in a sealed container for up to 1 year.

You can easily double or triple this recipe.
Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.