This blend of warming spices is used often in northern Indian cuisine. Adapted from the cookbook Indian Home Cooking by Suvir Saran and Stephanie Lyness.
Combine the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and red chile in a frying pan and toast over medium heat for about 4-5 minutes, stirring constantly.
Cool slightly. Use a spice grinder to grind into a powder. Stir in the mace and store in an airtight container.