Garam masala from scratch

• 1 tbs coriander seeds
• 1 tsp cumin seeds
• 1 tsp cardamom pods
• 1 cinnamon quill (broken)
• 2 tsp black mustard seeds
• 1 tsp fennel seeds
• 1 star anise

Dry-fry all ingredients for a few minutes until fragrant, then crush in a mortar and pestle. Easy!

Try and use within one month. Dried spices keep longer than this, but lose their flavour, and can become bitter.