The spices used in my mix include cardamom seeds, whole pepper, coriander seeds, cumin seeds, mustard seeds, dried curry leaves, cloves and cinnamon sticks. The spices are toasted before grinding them, intensifying the flavour of each spice.
Garam Masala1/4 cup cumin seeds1/2 cup coriander seeds
1 TB mustard seeds
1 TB whole black pepper
2 cinnamon sticks
2 tsp cardamom seeds
1/4 cup dried curry leaves
Place the spices in a frying pan over medium heat. Toast, stirring, until fragrant. Grind using a mortar and pestle or in a spice grinder.
Garam Masala Spiced Pecans1 cup pecans1 TB melted butter3 tsp garam masala2 tsp agave syrupToss the pecans with the rest of the ingredients and place on a baking sheet. Bake at 350 degrees for about 15 minutes. Cool and enjoy.