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garam masala
Garam Masala
Literally meaning "warming spices" garam masala" blends some of the most prized and expensive spices for a sweet, warming blend with a big aroma and a gentle heat
in order to maintain the masala's aromatic properties garam is most often added at or near the end of cooking to provide a perfumed top note, although some recipes also use it cooked into the body of the dish
Here, we use whole spices, dry roasted on a skillet to release their aroma, then ground ready to use or store in an airtight container
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2 minutes
Ingredients
  
  • 1 tbs black peppercorns
  • 2 tbsp cumin seeds
  • 2 tbs fennel seeds
  • 4 tbsp coriander seeds
  • 20-25 green cardammons
  • 10 black cardamons
  • 6 sticks cassia bark (Indian cinnamon)
  • 20 cloves
  • 10 bay leafs
  • 6 blades mace
Instructions
 
  • Break up the larger spices such as the cinammon, bay-leaf and mace. Put all of the spices in a sealed container and shake vigorously
  • When you want to use it measure out the desired amount, making sure you include at leat one piece of the larger spices. Release the cardammon seeds from their pods and discard the latter
  • Roast the whole spices on a dry skillet or pan over medium heat until they release their aroma without changing colour
  • Add the whole spices to your dish according to the recipe.
  • Or allow to cool for a few seconds then grind in a stone mortar-and-pestle or electtric grinder to obtain a fine powder

Notes

Check out our recipes using garam masala