This is my recipe for the well known Indian spice mixture. There are many different variations and each region and even each family can have their own personal mix. Disclaimer– I have never visited India, but have had some really good Indian food while overseas.  

• 2 tablespoon Cardamon Seeds
• 1 3 inch Cinnamon Stick
• 1 teaspoon Cloves
• 1 tablespoon Black Pepper
• 1 teaspoon ground Nutmeg
• 2 tablespoon Cumin, seeds or ground
• 2 tablespoon Corriander Seeds
•  1 whole Bay leaf

Put all of the spices in heavy non-greased skillet over medium high heat. Roast and stir until the spices turn a couple shades browner but don’t let the spices burn.  Working in batches grind the spices in a spice mill or small coffee grinder. Store in an airtight container.  It is a little work but the taste is worth it.