Make your own garam masala

The spice blend garam masala often is added to Indian curries just before serving.

It is enjoyed for its warming, sweet and aromatic properties.

It is readily available at most grocers, but homemade is easy and much better.

Each region has its own version, but this basic masala from Camellia Panjabi, author of “50 Great Curries of India,” will work in most recipes.

Garam masala

1 whole cardamom pod

1 dried bay leaf

2-1/2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon freshly ground black pepper

3/4 teaspoon fennel powder

In a clean coffee mill or mortar and pestle, grind together the cardamom and bay leaf until finely ground. Add the cinnamon, cloves, black pepper and fennel powder.

Note: Some people prefer to dedicate a coffee mill to spice grinding to avoid inadvertently spiced coffee.

Makes 2 tablespoons.