Dry the aniseeds, green cardamoms, bay leaves, mace and nutmeg in the sun for a day. Roast the seeds of the black cardamom, cinnamon, cloves, fenugreek seeds and cumin seeds over a medium heat until they change their colour and emit a fried aroma.
Grind all the spices together to a fine powder. Store in an airtight container when cool. This can be stored for at least 6 to 8 months.