Garam Masala

Category : Featured, Spice Mix

I have a kitchen full of wonderful whole spices. Ever since I got a good spice grinder, I’ve been a snob about pre-ground spices. If you haven’t tried fresh ground cinnamon, you’re cheating yourself. So, when I wanted the flavor of Garam Masala, I toasted the whole herbs and ground my own. The house smells spectacular!

2 Tablespoons Coriander seeds
2 Tablespoons Cumin seeds
2 Tablespoons Black Peppercorns
2 Tablespoons small Cinnamon stick pieces
1 Tablespoon Cardamom seeds
(decort – no shells)
1 teaspoon whole Cloves
1 teaspoon grated Nutmeg

Place all spices except the nutmeg in a small but heavy bottom saute pan. Toast over medium heat for 10 to 12 minutes until the fragrance is released and the seeds look toasted. Stir or shake the pan over to prevent burning.

Let the mix cool completely, add the grated nutmeg, then grind fine.

This makes about a 1/2 cup of spice…enough to share!

There is nothing on any shelf that compares to freshly ground spices and fresh herbs.

Post a comment

You must be logged in to post a comment.