Garam Masala

• 1 tablespoon dried miniature rosebuds (optional)
• A 1-inch piece cinnamon stick, broken into pieces
• 2 bay leaves
• 1/4 cup cumin seeds
• 1/3 cup coriander seeds
• 1 tablespoon green cardamom pods
• 1 tablespoon whole black peppercorns
• 2 teaspoons whole cloves
• 1 dried red chile
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground mace

1. If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

cinnamon, bay leaves, cumin seeds, coriander seeds, green cardamom pods, whole black peppercorns, whole cloves, red chile, freshly grated nutmeg, ground mace

Taken from www.epicurious.com/recipes/food/views/garam-masala-240907 (may not work)