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1
Combine all spices in a dry pan over medium-low heat.
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2
Toast for 2 minutes, moving spices continuously until fragrant but not smoking.
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3
Transfer to a spice grinder and cool for 1 minute.
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4
Grind to fine powder, about 20 seconds, ensuring even texture.
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5
Sift through a fine-mesh strainer if larger particles remain.
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6
Store in an airtight glass container away from light; use within 8 months.
