Nepali Garam Masala
(General-Purpose Spice Blend)

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cardamom seeds
• 2 tablespoons black peppercorns
• 1stick cinnamon
• 1 teaspoon whole cloves
• 1 teaspoon timur peppercorns (Szechwan pepper)
• 1 teaspoon grated nutmeg
• 1 teaspoon ground dried ginger (optional)

Cooking Instructions:

Heat a dry heavy skillet over medium heat. Put the cumin, coriander, cardamom, black peppercorns, cinnamon, cloves and timur peppercorns; toast the spices, stirring constantly, until they turn darker and release an earthy, smoky aroma, about 7-10 minutes. Do not toast the spices over high heat as to avoid rapid burning. Reserve in a large plate and spread out to cool. Transfer the toasted spice mixture to a spice grinder and grind to a powder. Stir in the nutmeg and ground ginger. Store in an airtight container.