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Collect the seeds from the pods with your fingers and discard the empty pods. You can also use a spoon or some other similar kitchen tool for crushing. of fresh nutmeg, until you have about 1 tbsp (28 g). Alternatively, you can use store-bought, pre-ground nutmeg. This won’t taste as fresh, but it will be easier if you don’t have a cheese grater or nutmeg grater. Though cheese graters are for cheese, they work with nutmeg but not as well as the nutmeg grater. Add 1 tsp (5 g) of whole cloves, 3 to 4 bay leaves, 6 cardamom pods, ¼ cup (32 g) of whole black peppercorns, ~6 cm (2.4 in) of Cassia bark (or 3-4 cinnamon sticks), 1 cup (128 g) of cumin seeds, and 1/2 cup (64 g) of coriander seeds to the frying pan, and turn on low to medium heat.  You don’t need to add oil or butter; dry roasting will make the seeds crispier, get rid of excess moisture, and make the grinding process easier. Cassia bark can be found at Asian supermarkets and is typically found in more authentic blends. However, cinnamon sticks are a common alternative and can add a bit of sweetness. Use a spatula to move the spices throughout the pan and turn them over. This will release the aromas as the spices roast. Since the nutmeg is already ground, it will burn easily if the pan is too hot. Stir slowly and constantly to keep it from burning. The nutmeg will begin to brown. Let the pan sit for a few minutes to cool the spices off before grinding.
Crush the cardamom pods with the flat side of a knife until they split. Grate the cloves Roast all of the ingredients except the nutmeg in a frying pan for 4 minutes. Stir or shake the pan every 15-20 seconds to prevent the spices from burning. Remove the pan from the heat and add the grated nutmeg.