Standard indian spice used to jazz up curries. Added at the end of cooking so as to preserve its aroma. Many spice blends are easier bought, but home made garam masala tastes much better than anything premade.

Roast all the spices except the mace in a dry wok over a low heat until it goes several shades darker and emits a nice roasted aroma. Don't Burn The Spice. Let it cool in the freezer, grind in a coffee grinder or spice mill, then mix in the mace.