Garam Masala is a term for a variety of spices toasted, ground and then blended together to season food. There is no single recipe for a garam masala, it varies by region and personal tastes but some common ingredients are black or white peppercorns, cumin and cinnamon among other spices. Typically, a garam masala isn’t spicy-hot, but a warm mix of pungent and aromatic spices used in many Indian and South Asian recipes. The recipe I use I got from the amazing Alton Brown off the Food Network. I like making my own because I know what went into it and really, buying spices can get expensive – buying garam masala pre-made is usually not made of the ‘good stuff’ (but they’ll charge you for it anyway!). Anyway, mix all these whole, raw spices together, toast them for 5 minutes and let them cool another 5 minutes before grinding them up. They’ll keep in an air-proof container (away from light) for a good month or two. Naturally, the older it gets, the less flavor, it isn’t that it goes “bad” per se. For infrequent use make a 1/2 batch. For specific tips on buying, toasting, grinding, storing or organizing spices, check out my “Spice up the Experience” post!
The Mess of Ingredients:
- 2 Tbs black cardamom seeds
- 2 Tbs coriander seeds
- 2 Tbs black peppercorns
- 1 Tbs cumin seed
- 1 Tbs brown or black mustard seed
- 20 cloves
- 1-2 dried arbol chilies, stemmed and crumbled. (take the seeds out for less heat)
- 2 – 2 1/2 inch cinnamon stick broken in half
- 1 tsp fresh grated nutmeg (this is the only ingredient that won’t need toasted and ground, just add it in last)
*Advertisements posted by Google Ads and WordPress.com. For inappropriate or annoying material please contact me in the comments!