Garam Masala

• 2 Tbsp. cumin seeds
• 2 Tbsp. coriander seeds
• 1 Tbsp. cardamon seeds
• 1 whole cinnamon stick, broken in pieces
• 1 tsp. whole cloves
• 2 Tbsp. black peppercorns
• 2 bay leaves, broken up
• 0.25 tsp. mace

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.