You can buy this in a store, or for an extra touch of authenticity, make it yourself.

Ingredients

• 1 cup black or brown cardamom, pods removed and discarded, leaving the seeds
• 5 cinnamon sticks, broken into small ­pieces
• 1/4 cup black ­peppercorns
• 1/4 cup caraway or cumin ­seeds
• 2 tablespoons whole ­cloves
• 1/4 whole nutmeg, ­grated

Instructions

Place the cardamom, cinnamon, peppercorns, cumin, cloves, and nutmeg in a small, heavy­-­bottomed frying pan or on an iron griddle over medium heat. Roast them, stirring constantly, until the spices turn a shade darker, 4 to 5 minutes; do not let them burn. Remove the pan from the heat and transfer the spices to a spice or coffee grinder. Grind to a fine powder. Store in an airtight ­jar.

Other Sauces & Marinades

Arugula Sauce
Bordelaise Sauce
Dill Mustard Sauce
Homemade Crème Fraîche
Parsley Tarragon Sauce
Pesto
Pistou

Tip

Key Indian Ingredients and Terms