Kashmiri Garam Masala

• 1 teaspoon cumin seed
• 2 cinnamon sticks, broken into smaller pieces (each 3 inches long)
• 1 teaspoon fennel seed
• 1 teaspoon black peppercorns
• 1 teaspoon ground ginger
• 12 teaspoon black cumin seeds
• 12 teaspoon whole cloves
• 12 teaspoon ground nutmeg
• 14 teaspoon ground mace
• seeds from 4 black cardamom pod

1. Preheat a small skillet over medium-high heat.
2. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
3. Immediately transfer the nutty-smelling spices to a plate to cool.
4. Once they are cool to the touch, place them in a spice grinder.
5. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
6. Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.

cumin, cinnamon sticks, fennel seed, black peppercorns, ground ginger, black cumin seeds, whole cloves, ground nutmeg, ground mace, black cardamom

Taken from www.food.com/recipe/kashmiri-garam-masala-485789 (may not work)