In a wok, over high heat, dry roast and constantly stir cloves, black peppercorns, cardamom seeds, cumin seeds and cinnamon sticks. Remove the wok from the stove.

Place the spice mix in a grinder (I use a coffee grinder that I use exclusively for my spices), it should be finely ground. Sift through a strainer. Set aside until cool.

Fill in an airtight metal tin. Store in a cool, dark, dry area for up to 6 months (don't forget to label your food with the date). We make so much Indian food though, that we have to prepare a batch of garam masala once every week!