2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole cumin seeds, toasted
2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Do not use the cardamom husks, just the seeds. Toast the seeds on low heat in a heavy bottom pan for five minutes. Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste. A coffee grinder works fine (that you use only for curry spices) if you don’t have a spice grinder or mortar and pestle