Garam Masala
['1 tablespoon dried miniature rosebuds (optional)', 'A 1-inch piece cinnamon stick, broken into pieces', '2 bay leaves', '1/4 cup cumin seeds', '1/3 cup coriander seeds', '1 tablespoon green cardamom pods', '1 tablespoon whole black peppercorns', '2 teaspoons whole cloves', '1 dried red chile', '1/4 teaspoon freshly grated nutmeg', '1/8 teaspoon ground mace']
If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
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