In a small pan, roast separately the coriander, cummin, peppercorns, cardamom, cinnamon and cloves. As each one starts to smell fragrant turn on to cool. After roasting, peel the cardamoms, discard pods and use only the seeds. Put all into an electric blender and blend to a smooth powder. Finely grate nutmeg and mix in. Store in a glass jar with airtight lid.

To give the Garam Masala some 'kick', you can add extra peppercorns