Zhug

Method

1. Crack 4 green cardamom pods and tip out the black seeds, discarding the husks. Put the seeds in a small dry frying pan with 0.5 tsp cumin seeds and 0.25 tsp black peppercorns and toast over a medium heat for 1-2 minutes, shaking the pan, until the cumin darkens a shade and smells nutty. Tip onto a plate to stop the cooking.
2. Grind the cooled spices to a fine powder in a mortar or spice grinder and set aside.
3. Wipe the mortar clean. Add 2 peeled garlic cloves and 0.5 tsp salt and pound to a smooth wet paste — the salt gives the pestle grip and breaks the garlic down fast.