100 grams of toasted cumin seeds**
100 grams of black peppercorns
50 grams of large black cardamoms
50 grams of cloves
50 grams of dry ginger powder
40 grams of cinnamon
25 grams of small green cardamoms

Procedure:

Remove the seeds from both kinds of cardamom and discard the husks. (Give them a quick whiz in the coffee grinder to break the husks....otherwise, take the day off and start peeling those things...there's hundreds of them). Toast the cumin seeds on a dry griddle until browned. Cool slightly. Grind all of the whole spices together as fine as you can (an electric coffee grinder works like a charm) and add them with all of the other spices. You can sift to mix them up really well if the mix is fine enough, otherwise just mix with a fork. Store in an airtight container and use as needed.

In a tightly sealed jar this keeps indefinitely. I have had the same batch in a spaghetti jar for 2 years and it still has a wonderful aroma and taste.