Garam Masala

(the original recipe makes a huge amount of powder, so I broke it down into parts or ratios and then converted it to teaspoon measures. I hope it makes sense to you...)

4 tsp (16 parts) cumin
2 tsp (8 parts) fennel
2 tsp (8 parts) black cardamom
1 1/4 tsp (5 parts) green cardamom
1 1/4 tsp (5 parts) cloves
1 1/2 tsp (5 parts) cinnamon
1 1/4 tsp (5 parts) badiani khatai
1/4 (1 part) tsp mace
1/8 tsp (1/2 part) saffron
1/2 of a whole nutmeg (1 part)

Each spice is then individually roasted until fragrant (EXCEPT THE SAFFRON!) and then ground together.

From: Time Life Foods of the World: The Cooking of India
Posted by Heather Bruhn to rec.food.cooking on Sep 8, 1996.