Garam Masala (Means 'hot Mixture')

8 tablespoons coriander seeds
4 tablespoons cumin seeds
2 tablespoons black peppercorns
2 pieces cassia bark
2 tablespoons fennel seeds
2 tablespoons cloves
1 tablespoon green cardamom seeds
3 bay leaves -- dried
1 teaspoon wild onion seeds

Lightly roast everything under a low-medium grill or in a low oven.

DO NOT LET THE SPICES BURN. They should give off a light steam. As soon as the aroma starts, remove from heat, cool and grind in batches. Store in an airtight jar.

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