Basic Garam Masala (Indian Spice)

Step 1: Break the cinnamon sticks into pieces. Crumble the bay leaves.

Step 2: Heat a heavy frying pan and after 2-3 minutes put in the whole spices.

Step 3: Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning.

Step 4: Leave to cool, then grind and blend with the mace.

Step 5: In an airtight container, the mixture will keep for 3-4 months.

Step 6: *To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.

Step 7: *For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.

Step 8: *For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.

Step 9: *For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.