2 tbsp. ground cardamom
1 tbsp. whole cloves
1 tbsp. peppercorn
1 1/2 (3") cinnamon sticks
1 tsp. cumin seeds

Grind all spices in a blender or food processor until well pulverized. A smooth powdery consistency is the desired result. Yields: 1/3 cup masala.

It is used to season Pakistan and Indian food. It will keep for months, tightly covered.