Title: Kashmir-Style Garam Masala
Categories: Herb Check
Yield: 1 Cup

1	c	Green cardamon pods, husked
5		Cinnamon sticks broken into pieces
1/2	c	Black cumin seeds
1/4	c	Black peppercorns
1/4	c	Cloves
1/2		Nutmeg, grated
1/2	c	Aniseed or fennel seeds

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 13

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