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1
Preheat oven to 200.
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2
Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan.
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3
Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.
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4
Do not let the spices brown.
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5
Break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it open.
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6
Pull the pod away from the seeds inside and discard it.
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7
Set the seeds aside.
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8
Place the roasted cinamon sticks between the 2 layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.
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9
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.
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10
Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder.
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11
If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.
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12
As each cupful of the spices is grounded, transfer it to a jar or bottle with a tightly fitting lid.
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13
Garam Masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months.
