Reprinted from The Blood Type Diet Website (www.dadamo.com) Garam Masala 1 Contributed by: Mayflowers Added: Jul 15, 2008 at 07:54 PM Description: This spice is used in Indian food recipes. My cookbook has 8 different versions alone. It can be made hot or mild, according to individual taste. Ingredients: 6 cloves of mace 1/4 cup black peppercorns (whole) 3 Tablespoons whole cloves 4 cinnamon sticks [3 to 4 inches in length] 2 or 3 Tablespoons green cardamom seeds (do not include the pod) 2/3 cup coriander seeds (whole) 1/2 teaspoon ajwain seeds [not found in TypeBase] 1/2 teaspoon ground ginger 2 Tablespoons ground nutmeg 2 cassia or bay leaves How to make it: Pour all ingredients, except powdered spices into a dry saute pan and toast on stove on low heat, stirring every 5 minutes, for about 15 minutes. Remove toasted spices from heat and grind in a spice grinder or coffee grinder to a powder. Sift through a small sieve and mix with remaining powdered spices. Allow to cool thoroughly. Date and label containers. Finished garam masala will last for no longer than 4-5 months. When it becomes stale, it loses its impact. Store in a cool dry place.