This masala is specific to Qatar.
MAKES: ABOUT 1½ CUPS (150 G)
INGREDIENTS:
- ¼ cup (12 g) coriander seeds
- 1 tablespoon whole cloves
- 1½ teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 6 green cardamom pods
- 4 cinnamon sticks
- 2 star anise
- 1 whole nutmeg
- 4 shards blade mace
- 1 bay leaf
INSTRUCTIONS:
- Grind all the ingredients together.
- Store the masala in an airtight jar.
- Keep the jar in a dark cool place for up to one year, possibly longer.
