Garam Masala

• 10 to 12 blades mace
• 8 to 10 (1-inch/2 1/2-cm) cinnamon sticks
• 25 whole cloves
• 25 green cardamom pods
• 10 to 12 black cardamom pods
• 8 to 10 bay leaves
• 8 teaspoons cumin seeds
• 4 teaspoons whole black peppercorns
• 1/2 teaspoon grated nutmeg

1. Place a small nonstick saute pan over medium heat.
2. Add the mace and dry-roast until fragrant.
3. Transfer to a bowl.
4. One spice at a time, dry-roast the cinnamon, cloves, green cardamom, black cardamom, bay leaves, cumin, and peppercorns, and transfer to the bowl.
5. Set aside to cool completely.
6. Transfer to a spice grinder and grind to a fine powder.
7. Add the grated nutmeg.
8. Store in an airtight container.

blades mace, cinnamon, cloves, green cardamom, black cardamom pods, bay leaves, cumin seeds, whole black peppercorns, nutmeg

Taken from www.cookstr.com/recipes/garam-masala-5 (may not work)