Garam Masala

Measure out all whole spices: black peppercorns, cardamom pods, cloves, coriander seeds, and cumin seeds. Lightly crack open the cardamom pods to expose the inner seeds, discarding the husks if a cleaner flavor is desired.

Heat a dry skillet or cast-iron pan over medium-low heat until it is just warm to the touch. Do not add any oil or liquid.

Add the whole spices (peppercorns, cardamom seeds, cloves, coriander seeds, and cumin seeds) to the dry pan in a single layer. Toast them, stirring frequently, until they become fragrant and turn a shade or two darker, being careful not to burn them.

Remove the pan from heat immediately and transfer the toasted spices to a plate or bowl to cool completely. Allowing them to cool prevents over-toasting and ensures the grinder works more efficiently.

Using a microplane or box grater, freshly grate the nutmeg into a small bowl and set aside. Pre-ground nutmeg may be substituted, but freshly grated provides superior aroma.

Transfer the cooled toasted spices to a spice grinder or high-powered blender. Grind in short pulses until a fine, uniform powder forms.

Add the freshly grated nutmeg to the ground spice mixture and stir thoroughly to combine all components evenly.

Transfer the finished garam masala to an airtight glass jar or container and store in a cool, dark place. Use within 3 months for optimal potency and flavor.