Garam masala: Difference between revisions
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| 1 ½ oz [[cardamom seeds]] (removed from the pods) | | 1 ½ oz [[cardamom seeds]] (removed from the pods) | ||
| 4 [[bay leaves]] | | 4 [[bay leaves]] | ||
| 2 oz [[ | | 2 oz [[clove buds]] | ||
| 2 oz [[peppercorns]] | | 2 oz [[peppercorns]] | ||
| ½ oz [[nutmeg]] | | ½ oz [[nutmeg]] | ||
Revision as of 13:57, 9 July 2016
| Garam masala | |
|---|---|
 |
| Servings: | Makes one jar |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| 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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