Dry-roast Black peppercorns, Coriander seeds, Cumin seeds, Fennel seeds, Stone flower, Star anise, Green cardamom pods, Cloves, Cinnamon sticks and Bay leaves in a heavy pan over medium heat until the peppercorns crackle and the whole lot smells toasty and dark, about 2 min. Tip out and cool.

⚠ Keep them moving — stone flower and fennel scorch in seconds and turn the whole masala bitter.

• Black peppercorns
• Coriander seeds
• Cumin seeds
• Fennel seeds
• Stone flower
• Star anise
• Green cardamom pods
• Cloves
• Cinnamon sticks
• Bay leaves