• Heat a heavy-bottomed pan on medium-low heat.
• Dry-roast the dried red chilies for 1-2 minutes until slightly darker and aromatic. Remove and transfer to a plate and set aside.
• In the same pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and green cardamoms.
• Roast for 3-4 minutes on low-medium heat until fragrant.
• Transfer all roasted spices to a plate with red chilies and let them cool completely.
• Grind into a coarse powder using a spice grinder or blender. Do not grind into a fine powder.
• You may also crush the spices using a mortar and pestle for a more rustic texture.

Storing Suggestions

• Store in an airtight glass jar or container in a cool, dry place for up to 2 weeks.
• For longer freshness, refrigerate for up to 1 month.
• Freeze in small portions for up to 6 months.
• Always use a dry spoon to prevent moisture contamination.