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Cut the dried ginger into small pieces.
Dry Roast the Ginger:
Heat a pan on medium flame and dry roast the ginger pieces until the moisture is gone. Transfer to a plate to cool.
Roast the Spices:
In the same pan, dry roast cardamom, black pepper, and cloves.
Then add cinnamon and fennel seeds and roast briefly.
Add basil leaves and rose petals last, roasting for 1 more minute. Turn off the heat.
Cool the Spices:
Spread the roasted spices on a plate and let them cool completely.
Grind the Powder:
First, grind the roasted ginger into a fine powder.
Then, grind the other roasted spices into a fine powder.
Combine all in the mixer jar with nutmeg powder and blend once more until well-mixed.
Serving and Storage Tips:
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