Name: Garam Masala
Ingredients: 1 tablespoon dried miniature rosebuds (optional); A 1-inch piece cinnamon stick, broken into pieces; 2 bay leaves; ¼ cup cumin seeds; ⅓ cup coriander seeds; 1 tablespoon green cardamom pods; 1 tablespoon whole black peppercorns; 2 teaspoons whole cloves; 1 dried red chile; ¼ teaspoon freshly grated nutmeg; ⅛ teaspoon ground mace

Ingredients

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
¼ cup cumin seeds
⅓ cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 dried red chile
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground mace

Steps

Snap off and discard any stems on the rosebuds. In a medium skillet over medium-high heat, heat the roses, cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves and chile, stirring often, until the cumin browns, 2½ to 3 minutes. Move to a spice grinder or coffee mill, add nutmeg and mace and grind to a fine powder. Keep airtight for up to 4 months.