Prep any whole spices by grinding them and then measuring them. Use a very clean coffee grinder, spice grinder, or mortar and pestle.
Combine all ingredients and store in a sealed glass container for 6 months to a year.
* If you’re using whole pods, use green cardamom, rather than black, and discard the shells before grinding the seeds. If you’re using ground spices, green cardamom is the same thing as a standard shaker of cardamom you’ll find in the supermarket.