INGREDIENTS

8 tablespoons coriander seeds
4 tablespoons cumin seeds
2 tablespoons whole black peppercorns
4 teaspoons cardamom seeds (measure after removing pods)
8 3-inch cinnamon sticks
2 teaspoon whole cloves
2 whole nutmegs

COOKING METHOD

In a small pan, roast separately the coriander, cummin, peppercorns, cardamom, cinnamon, and cloves.

As each spice starts to smell fragrant, move to plate to cool.

After roasting, peel the cardamoms, discard pods and use only the seeds. Put all into electric blender and blend to a fine powder. Finely grate nutmeg and mix in.

Store in glass jar with airtight lid.

NOTES

Spices are the soul of Indian cooking. Garam masala, is a classic mixture of ground spices, added to many Indian dishes. It is often added with other spices at the frying stage, and also during the last moments of cooking. If stored airtight in a dark and cool place, garam masala will stay fresh for up to six months.

There are good commercial brands of garam masala available, but if you are a spice enthusiast, you might want to impress your friends and family with your own personal garam masala blend. There are many variations of recipes of garam masala. Here are three good ones, each with differing amounts of the spices which vary the "spiciness" of the mixture. Enjoy!