Total Time
Prep 10 mins
Cook 10 mins

This spice mixture is widely used in Indonesian cooking. Comes from an adaption of several spice recipes from Indonesia.


  1. In a heavy frying pan, dry-fry the first six ingredients till a rich aroma can be smelled. Do not allow to burn.
  2. When cool, remove cardamom seeds from pods and discard pods.
  3. Grind all roasted seeds. Add chili powder to resulting mixture. Use immediately or store in airtight jar away from light for no more than one month.