Garam masala: Difference between revisions
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|description=Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is | |description=Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is hot (or warm) spice. | ||
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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]] (and/or [[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]] (and/or [[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]]. | ||
It can be added to recipes where required or added directly to the food as one would add [[salt]] and [[pepper]]. | It can be added to recipes where required or added directly to the food as one would add [[salt]] and [[pepper]]. | ||
Revision as of 10:47, 12 April 2015
| Garam masala | |
|---|---|
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| Servings: | Makes one jar |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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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 (and/or 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
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 cloves
- 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