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Garam Masala

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This staple of Indian cookery varies from region to region. This is just the basic idea.

Place everything except the mace in a small skillet over medium heat and roast everything for a couple of minutes until it darkens and becomes aromatic.

Let it cool completely, add the mace, and put everything in a spice grinder (I use an old coffee grinder) and grind it to powder.

Store it in an airtight container somewhere cool and dark for a few weeks. It doesn't keep for months so don't make too much at a time.