Sheree's Garam Masala...

**** GARAM MASALA is usually used in Indian cooking..... I have all the spices here at home, but when I first started Indian cooking I just bought GARAM MASALA at the international market..

heat a dry heavy bottom skillet... let it get warm where u can feel the heat coming off the skillet.

add cinnamon sticks, bay leaves, and the black cardamom in the hot dry skilket. stir until you can smell the aroma....about 2 minutes..

add the other spices and keep a close eye so they don't burn... I never cook higher than med- Med/high....

stir mixture for 2-3 minutes more.... pour mixture out on a plate and let cool completely ....

once cool put in the food processor... and process until its powdery....

can be stored in an airtight container... I usual put mine in a jar.... it can last 6 months...