Ingredients:
2.5 cm (1 inch) cinnamon stick
2 teaspoons black peppercorns
2 teaspoons ground ginger
2 teaspoons ground turmeric
1/4 teaspoon ground nutmeg

Preparation:
Dry-fry or roast the cinnamon and peppercorns in a heavy grying pan over medium heat to release their flavour.

Grind the roasted spices to a powder and mix with the ginger, turmeric and nutmeg.

Use at once or store in an airtight jar, away from heat or light.

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