This is the masala very commonly used in Bengali kitchen. Little sprinkle over the cooked dish enhances the flavor. It could be used as raita masala also.
- Green Cardamom 10
- Cinnamon stick 1 of 4”
- Cloves 10
- Black peppercorn 1 tspn
- Cumin seeds 2 tspn
- Whole dry red chili 2
Dry roast all above ingredients one by one till aromatic. Ground it in grinder. Store it in air tight jar.
It is better to prepare it in small quantity and use is as fresh as possible to make the food aromatic.