Garam Masala is, simply, a dry-roasted spice mixture. You can use all sorts of different spices. Garam masala isn’t limited to the spices used in this recipe. Feel free to play with different quantities or try adding fenugreek, fennel, black mustard seeds or fresh nutmeg. In a blind taste test, husbatron preferred the fresh taste of this recipe over the other two types of garam masala that I had. Beep-bop-boop!

The recipe:

• 2 tbsp coriander seed
• 1 tbsp cumin seed
• 2 tsp whole peppercorns
• 1 cinnamon stick crushed
• 1 tsp whole cloves
• 1 tbsp dry ginger
• 1 tbsp cardamom powder
• 2 pinches saffron threads

In a small dry skillet, add the whole coriander, peppercorns, cloves and cinnamon stick. Dry roast these for three minutes over medium heat then add the cumin seeds. Continue roasting for several more minutes. Stir frequently to prevent the seeds from burning. Once these begin to smell fragrant and have darkened slightly, pour the spices into a bowl to cool. Put the roasted spices as well as the dry ginger, cardamom, and saffron threads into a high-powered blender, coffee or spice grinder. Grind these to a fine powder. Store this in an air-tight container for up to 6 months.