1/2 c  Black Pepper

      6 tb Dark Caraway Seeds

  2 1/2 tb Ground Cinnamon

    1/2 c  Coriander

  2 1/2 tb Ground Cloves

      2 tb Cardamom Seeds

  Pick over the ingredients and remove any husks or strawy bits. Grind
  together in a blender or finely adjusted coffee grinder.  Do not make the
  mixture too fine.  Stor in an airtight container and keep for use in the
  recipes.
  NOTE: This Garam masala is fragrant and strong.  Its robust flavour goes
  well with meat, fried and braised foods.  Try it sprinkled on fried
  potatoes, with a pinch of tumeric.  Sprinkle a lttle on yogurt, sour cream
  and curd cheeses.
  From How To Make Good Curries by Helen Lawson  Copyright 1973