Garam Masala (indian spice mix)
Ingredients
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamome seeds
2 tablespoons black pepper grains
3 inches of cinamon stick*
1 teaspoon cloves
1 teaspoon grated nutmeg
1 tablespoon of turmeric (optional - good for those who had a visit from cancer)
Heat all spices (except nutmeg and turmeric) in a dry skillet, on medium heat, for 4-5 minutes. Shake the skillet often. Empty spice mix in a bol and let cool completely. Add nutmeg and turmeric. Grind in a spice grinder (or spices dedicated coffee grinder). Consistency should be powder like. You can sift it after grinding it to get the powder texture. Keep in a closed container for up to three months (or more if you are so inclined).
* Put the cinamon stick inside a folded paper towel and hit it with an heavy ustensil, to break it up.