Garam Masala

Directions

1. In a skillet over medium-low heat, dry roast the caradmom, cloves, peppercorns, cinnamon, nutmeg, mace, bay leaves, and star anise without burning until they begin to smell good.
2. Transfer to a plate to cool.
3. Similarly Dry roast coriander seeds until they smell good.
4. Transfer to the plate to cool.
5. Similarly roast fennel seeds for 30 secons then add cumin seeds. Continue until cumin begins to smell good.
6. Transfer to the plate to cool.
7. Once cooled to room temperature, blend all the spices in a spice grinder until powdered.