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- Heat a small skillet over medium heat for one minute, then toss if fennel seeds, cumin seeds and whole chili pepper. Toast until fragrant, about two minutes, agitating every 15 seconds. Remove from heat and allow to cool.
- Put toasted spices into a spice grinder, then add cardamom, peppercorns and 1/2 teaspoon of the salt. Pulse until you have a fine powder, about 30 seconds.
- Pour ground spices into a small bowl and add heavy cream. Mix until you have a paste. Set aside.