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Add the cumin seeds, coriander seeds, black peppercorns, cardamom pods, and cloves to a small dry skillet over medium-low heat. Toast, stirring constantly, until the seeds are fragrant and the cumin turns a shade darker, about 2–3 minutes. Watch closely, as the spices can scorch quickly.
Transfer the toasted spices to a spice grinder or mortar and pestle and let them cool for 2 minutes. Grind to a fine, even powder.
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