In a pan, on a low flame, individually dry roast green cardamom, black peppercorn, cloves, cinnamon sticks and crushed nutmeg till fragrant. Cool to room temperature.

Lastly, on a very low flame, dry roast lemon grass and tulsi till it changes colour and partially dry. Leave it in the pan till it cools, as it will become crisp.

Blitz the roasted ingredients once or twice in a blender.

In a mixing bowl, take the blended spices and add dry ginger powder and mix well with a dry spoon.

Store it in a airtight glass jar.