Garam Masala

Literally meaning “warm mixture,” this North Indian spice blend should be made in small quantities and used quickly so it’s as fresh as possible. Like the preceding mixtures, it can be customized to your taste and used wherever a recipe calls for curry powder.

Seeds from 10 cardamom pods

One 3-inch cinnamon stick

1 teaspoon whole cloves

1/2 teaspoon nutmeg pieces

1 tablespoon cumin seeds

1 tablespoon fennel seeds

• Put all the ingredients in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes.
• Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered opaque container for up to several months.

MAKES: About 1/4 cup

TIME: 15 minutes