Mughal-Style Garam Masala

You can never have too many varieties of this popular Indian spice.
Ingredients:

• 1 C. green cardamom pods, husked
• 2 cinnamon sticks, broken into pieces
• 1/4 C. cloves
• 1/4 C. black peppercorns
• 1 Tbs. grated nutmeg

Method:

• Roast spices in a small, heavy-based pan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. 
• The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.
• Remove spices from pan and grind them to a fine powder in a spice or coffee grinder. 
• Store in an airtight jar for up to 6 months.