"A recipe for garam masala posted for the Zaar World Tour 2."
( 2-inch sticks)
ground cayenne pepper
Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.
Note: To make a paste, stir a bit of tepid water into the spice mixture.