1.Combine the cloves, cardamom, black peppercorns and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute.
2.Transfer into a plate and keep aside to cool completely.
3.Once cooled, add the dried ginger powder, nutmeg powder and blend in a mixer to a smooth powder.
4.Store in an air-tight container and use as required.
Handy tip:
This remains fresh for 4 months when stored in an air-tight container.