This aromatic blend of spices may be used whole or ground to a fine powder, depending on the dish. Whole garam masala is often added at the beginning or early in the cooking, whereas ground mixes are used to finish a dish. The basic mixture usually includes coriander seeds, cumin seeds, cardamom, cinnamon, cloves, mace, peppercorns, and cinnamon leaf, in varying proportions and with other spices added according to the individual cook’s preferences and the dish being prepared. ingredients 3 tbsp coriander seeds 3 tbsp cumin seeds 20 green cardamom pods 10 cinnamon sticks, 1 in (2.5 cm) long 2 tbsp cloves 10 blades mace 10 black cardamom pods 1/2 nutmeg1 tbsp black peppercorns 4 cinnamon leaves or bay leaves 1 tbsp dried rose petals 1 tbsp fennel seeds. Method Heat a dry frying pan and add all the spices. Stir them and shake the pan as they start to crackle. When they smell roasted and aromatic, remove the pan from the heat and pour the spices onto a plate. Allow t...