Garam masala: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">The only way to make Garam!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Make it fresh like this, no more stale sawdust!</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | |||
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Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is ''hot (or warm) spice''. There are many variants: most traditional mixes use just [[cinnamon]], roasted [[cumin]], [[caraway seeds]], [[cloves]], [[nutmeg]], [[mace]]) and [[green cardamom pods]] or [[black cardamom pods]]. Many commercial mixtures may include more of other less expensive spices and may contain [[dried red chili peppers]], dried [[Garlic|garlic]], [[ginger powder]], [[sesame seeds]], [[mustard seeds]], [[turmeric]], [[coriander]], [[bay leaves]], [[star anise]] and [[fennel]]. | Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is ''hot (or warm) spice''. There are many variants: most traditional mixes use just [[cinnamon]], roasted [[cumin]], [[caraway seeds]], [[cloves]], [[nutmeg]], [[mace]]) and [[green cardamom pods]] or [[black cardamom pods]]. Many commercial mixtures may include more of other less expensive spices and may contain [[dried red chili peppers]], dried [[Garlic|garlic]], [[ginger powder]], [[sesame seeds]], [[mustard seeds]], [[turmeric]], [[coriander]], [[bay leaves]], [[star anise]] and [[fennel]]. | ||
Revision as of 16:12, 19 October 2021
Recipe review
The only way to make Garam!
5/5
Make it fresh like this, no more stale sawdust! - The Judge
| Garam masala | |
|---|---|
 |
| Servings: | Servings: 25 - Makes one jar |
| Calories per serving: | 0 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th October 2012 |
Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is hot (or warm) spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, caraway seeds, cloves, nutmeg, mace) and green cardamom pods or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame seeds, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel.
It can be added to recipes where required or added directly to the food as one would add salt and pepper.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ oz black cumin
- ½ oz white cumin
- 3 oz coriander seeds
- 1 ½ oz cardamom seeds (removed from the pods)
- 4 bay leaves
- 2 oz clove buds
- 2 oz peppercorns
- ½ oz nutmeg
- ½ oz ground mace
- 1 ½ oz cinnamon strips
Method
- Grind ingredients in a coffee grinder
- Mix well
- Store in an airtight jar, preferably out of the light
Variations
Adjust to your taste
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