Kashmiri Garam Masala

¼ cup black cumin seed

2 large bay leaves, crushed

2 tablespoons green cardamom seeds

¼ cup black peppercorns

1 ½ teaspoons whole cloves

1 tablespoon fennel seed

1 teaspoon chopped fresh mace

4 cinnamon sticks, broken

1 pinch ground nutmeg

Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.

Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.