Instructions: If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300 oven for 15 minutes. In a blender container place spices. Cover tightly; blend till very fine. Store in a tightly covered container in a cool, dry place for up to 6 months.

Yield 1/3 cup. USES-Season rice: Add about 1 tsp serving. Spice up chicken: Rub all over chicken pieces before grilling, roasting or broiling. Season with salt to taste and add a squeeze of lemon, if desired. Toss with veggies: Stir 1/2 tsp into about 2 tb melted butter and toss with cooked veggies such as carrots, parsnips, squash, sauteed onions or green beans. Add to sour cream or yogurt: Stir 1 tsp into an 8 oz carton sour cream or yogurt. Dollop atop baked potatoes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.