Garam masala

Also from the Vegetarian Epicure

1/4 cup caradamom pods
2 tbs peppercorns
2 tbs cumin seeds
2 sticks of cinnamon, each 2 inches long
2 tsp whole cloves
1 tsp ground mace
2 tbs ground coriander
1 bay leaf

Spread spices out on a large metal pan and roast them in a 200 degree oven for about 20 minutes, stirring them often and making sure they don't scorch.
Remove them from the oven and shell the cardamom seeds, discarding the pods.  Crush the cinnamon sticks by wrapping them with a wooden mallet or other blunt instrument.
Combine all spices and grind them in batches if necessary in an electric blender or food processor, until they are a powder.  If you don't have a blender, you can grind the spices in a stone or ceramic mortar and good luck to you.

Keep the masala in an airtight container, at room temperature.