* The toasting step is optional, but it will be beneficial especially in soups where the spices will not be exposed to high heat.

1. In a dry skillet, add all of the whole spices and toast over medium high heat until the coriander seeds darken slightly and there is smoke coming up from the pan. Pour immediately onto a plate to cool.
2. Put the spices in a coffee grinder, spice grinder, or a mortar and pestle. Add the cinnamon and grind into a fine powder. Store in an airtight container in a cool, dry place.

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