Garam Masala

Ingredients

• 6 to 8 green cardamom pods, green husks removed and discarded
• 2 tablespoons whole coriander seed
• 1 tablespoon whole cumin seed
• 1 tablespoon whole black peppercorns
• 1 teaspoon whole cloves
• 1 teaspoon fennel seed
• 1 stick of cinnamon
• 1 star anise pod
• 1/2 teaspoon ground nutmeg or mace

Directions

1. Combine the cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon and anise in a medium skillet over medium heat. Toast them for about 2 minutes, stirring and shaking the pan often, until they smell fragrant and lightly roasted.
2. Move the toasted spices to a spice grinder or a mortar and pestle. Add the ground nutmeg, then grind everything to a fine powder. Store the garam masala in an airtight container away from light for up to 6 months.