Wolfgang Puck's Garam Masala
In a large sauté pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks and dried red chilies. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off the heat and stir in the grated nutmeg.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.