Garam Masala

Ingredients

• 1 tablespoon dried miniature rosebuds (optional), stems removed and discarded
• 1 (1-inch) piece cinnamon stick, broken into pieces
• 2 bay leaves
• 1/4 cup cumin seeds
• 1/3 cup coriander seeds
• 1 tablespoon green cardamom pods
• 1 tablespoon whole black peppercorns
• 2 teaspoons whole cloves
• 1 dried red chile
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground mace

Directions

1. In a medium skillet, heat roses, cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile over medium-high heat, stirring often, until cumin is browned, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill along with nutmeg and mace and grind to a fine powder. Store in an airtight container for up to 4 months.