Garam Masala II

1 tablespoon plus 1 teaspoon cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 teaspoons whole cloves
1 tablespoon plus 1 teaspoon black peppercorns
3 tablespoons cumin seeds
3 tablespoons coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5-10 minutes, until browned, stirring constantly. Cool completely, then grind to a find powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to two months.