1Lightly crush the cardamom pods to remove the seeds. Discard the pods and reserve the seeds.
2Put the cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice in the blender and secure the lid.
3MILL for 20-30 seconds until finely ground. Transfer to a bowl.
4Add the paprika and turmeric. Stir with a fork until combined.
5Transfer to a clean, dry airtight container and store in a cool dry place for up to 3 months.
6Sprinkle the spice mix over lamb, beef, poultry or vegetables and then pan-fry, grill or roast. Add to casseroles, stews or soups. As a guide use 1 tablespoon spice blend to 17 ½ oz meat, poultry or vegetables.