It is commonly found in Indian cuisines.
गरम मसाला (Hindi)
/garam masalaa/
2 Tbs. (30 g) each cumin and coriander seeds
1 Tbs. (15 g) black peppercorns
2 dried bay leaves
2-inch (5 cm) cinnamon stick
12 whole cloves of garlic
1 tsp. (5 g) each: whole black and green cardamom pods
1. Heat a small dry skillet over medium-high.
2. Reduce heat and add the spices.
3. Toast 30-45 seconds or until the spices become fragrant, shaking the pan.
(a) If they burn, discard and start fresh.
4. Transfer the spices to a mortar and pestle or spice grinder.
5. Add 1 tsp. (5 g) grated nutmeg and 1/2 tsp. (2,25 g) ground mace.
6. Grind to a fine powder.
7. Store in an airtight container in a cool, dark place up to 6 months.
