- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- ½ teaspoon whole cloves
- ½ teaspoon cardamom seeds from green or white pods
- 2 dried bay leaves
- 3 or 4 dried red Thai or cayenne chiles, to taste, stems removed; or 1 teaspoon cayenne (ground red pepper)
- Place all the ingredients in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.
- Store the mixture in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months. (In my opinion, refrigerating the blend adversely affects its flavors.)