Gharam Masala

Photo: flickr user avlxyz

Ingredients

1/4 cup Black cardamon pods

5 Cinnamon sticks, broken up

2 tablespoons Cloves

1/4 Nutmeg seed, grated

1/4 cup Black peppercorns

1/4 cup Caraway or cumin seed (South 1/2 cup Green cardamom pods, husked

2 tablespoons Black cardamom pods, husked

3 Cinnamon sticks, broken up

1/4 cup Cloves

1/4 Nutmeg seed, grated

1/4 cup Black peppercorns

1/4 cup Cumin seed

1/2 cup Coriander seed (Mughal-Style Ghurum)

1 cup Green cardamon pods, husked

2 Cinnamon sticks, broken up

1/4 cup Cloves

1 tablespoon Nutmeg, grated

1/4 cup Black peppercorns (Kashmir Style Ghurum)

1 cup Green cardamon pods

5 Cinnamon sticks, broken up

1/4 cup Cloves

1/2 Nutmeg seed, grated

1/4 cup Black peppercorns

1/2 cup Black cumin seed

1/2 cup Aniseed or fennel seeds

Preparation

Roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.

Remove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months.