This spice blend is found in many Indian and S. Asian dishes. I've also
used it with some Algerian and Moroccan recipes.

Garam Masala - an Indian recipe
Some variants include fennel seeds and mace. You can add small amounts to
this recipe. To get the exact taste you want, make the basic recipe and
then test small amounts with added ground fennel and/or mace. Some
mixtures also include white peppercorns.

4 Tbsp coriander seeds
1 Tbsp black peppercorns
1 Tbsp cumin seeds
1 1/2 tsp black cumin seeds
1 1/2 tsp ground ginger
3/4 tsp black cardamom (3 or 4 large pods)
3/4 tsp cloves
2 one-inch sticks cinnamon
3/4 tsp crushed bay leaves
1/4 tsp nutmeg

Break up the stick cinnamon into smaller pieces.
In a heavy skillet on medium heat, gently roast all the ingredients but the
ginger and nutmeg. They will turn a few shades darker. Stir occasionally.
Once the spices are roasted, remove from heat.
Allow to cool.
Remove the cardamom seeds from the pods and return them to the mixture.
Add the ground ginger and nutmeg.
Grind to a fine powder.
Store in a cool, dark place in an air-tight container.

--
Mike
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