GARAM MASALA - INDIAN

2 tablespoons green cardamoms
2 long sticks cinnamon
2 tablespoons black peppercorns
3 tablespoons coriander seeds
1/2 nutmeg
1 tablespoon cloves

Remove the cardamom seeds from the pods. Combine all the
spices and roast in a medium oven or dry pan until
darkened in color, about 8 minutes. Let them cool, then
grind and store in an airtight container.

GARAM MASALA (II) - INDIAN

1 tablespoon plus 1 teaspoon cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 teaspoons whole cloves
1 tablespoon plus 1 teaspoon black peppercorns
3 tablespoons cumin seeds
3 tablespoons coriander seeds

Put all spices in a heavy skillet and dry roast over
medium heat 5-10 minutes, until browned, stirring
constantly. Cool completely, then grind to a find powder
in a coffee grinder or with a pestle and mortar. Store in
an airtight container up to two months.