Garam Masala Blend Garam masala comes from north India, and may be added to the dish, whole or ground, for pilafs, birianis and meat dishes. Method 2 cinnamon sticks, 3 bay leaves, 40 g cumin seeds, 25 g coriander seeds, 20 g green or black cardamom seeds, 20 g black peppercorns, 15 g cloves, 15 g ground mace. Method Break the cinnamon into pieces, crumble the bay leaves, dry roast over a medium heat the whole spices, until darken, stirring frequently, leave to cool, then grind and blend with the mace To make a mild Moghul masala, use only green cardamoms, cinnamon, black peppercorns, mace and only a few cloves. For a hot Guejerati masala, add sesame seeds, fennel seeds, ajowan seeds, and chillies. Read also:  Shimi Togarashi Spice Blend  Ras El Hanout Blend Quatre-Epices  Tunisian Five Spice Galat dagga Blend Barbecue Spice Blends  Pickling Spice Mix  Dukka Blend Spices Index