Sheree's Garam Masala...

• 4 pieces cinnamon stick
• 5 black cardamom pods
• 12 bay leaves
• 20 green cardamom pods
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp cloves
• 1 tsp black peppercorns

1. **** GARAM MASALA is usually used in Indian cooking.....
2. I have all the spices here at home, but when I first started Indian cooking I just bought GARAM MASALA at the international market..
3. heat a dry heavy bottom skillet... let it get warm where u can feel the heat coming off the skillet.
4. add cinnamon sticks, bay leaves, and the black cardamom in the hot dry skilket.
5. stir until you can smell the aroma....about 2 minutes..
6. add the other spices and keep a close eye so they don't burn...
7. I never cook higher than med- Med/high....
8. stir mixture for 2-3 minutes more.... pour mixture out on a plate and let cool completely ....
9. once cool put in the food processor... and process until its powdery....
10. can be stored in an airtight container...
11. I usual put mine in a jar.... it can last 6 months...

cinnamon stick, black cardamom pods, bay leaves, green cardamom, coriander seeds, cumin seeds, cloves, black peppercorns

Taken from cookpad.com/us/recipes/340316-sherees-garam-masala (may not work)