In a wide sauté pan, combine the peppercorns, mace, cinnamon, coriander seeds, and cloves and toast over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer the spices to a spice grinder and process until very finely ground. Transfer the spice blend to an airtight container and store at room temperature for up to 2 months. When the blend loses its fragrance, make a new batch.
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