Instructions: In an 8- to 10-inch frying pan over medium heat, combine cardamom seed, coriander seed, cumin seed, whole cloves, peppercorns, and cinnamon stick. Stir often until the mixture is aromatic and the seeds are lightly browned, 4 to 5 minutes.

Pour the spice mixture into a blender or spice grinder and whirl or grind to a fine powder.

Add paprika and ginger; whirl to mix. Season to taste with cayenne (about 1/4 teaspoon for moderately hot). If making tandoori masala up to 1 week ahead, store airtight.

This recipe yields about 1/3 cup.

Yield: 1/3 cup

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