them without roasting them as Massi
does. Just know that roasting the spices
makes them more pungent, and you
should use a little less of the roasted
version of garam masala than you would
of the unroasted version.
1 cup (96 g) cumin seeds
½ cup (40 g) coriander seeds
¼ cup (21 g) black cardamom pods
12 (3-inch [7.5-cm]) cinnamon sticks,
broken into pieces
¼ cup (21 g) whole cloves
¼ cup (25 g) whole black peppercorn
2 whole nutmegs (or 1 tablespoon
ground nutmeg)