Mixtures, Blends, Sauces and Condiments

Garam Masala

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Garam Masala is a blend of spices individually toasted to release and enhance both flavor and fragrance.  There are many varieties of Garam Masala – sweeter, hotter, and so on.  You can change the amounts of ingredients to suit your own taste.

Below is "No. 1 Garam Masala" from Charmaine Solomon’s The Complete Asian Cookbook.

Here’s what you’ll need:

4 T coriander seeds

2 T cumin seeds

1 T whole black peppercorns

2 tsp cardamom seeds (measure after removing pods) (I used about 3-4 tsps of the pods, and that gave me the 2 tsp of seeds after toasting) 

4  3-inch cinnamon sticks

1 tsp whole cloves

1 whole nutmeg

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(Top row:  coriander seeds, cinnamon sticks, cumin seeds.  Middle row:  black peppercorns, whole nutmeg, whole cloves.  Bottom:  cardamom pods.)

In a small pan roast separately the coriander, cumin, peppercorns, cardamom, cinnamon and cloves.

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As each one starts to smell fragrant, turn on to plate to cool. 

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After roasting, peel the cardamoms, discard pods and use only seeds. 

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Put all into electric blender and blend to a fine powder.

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Finely grate nutmeg

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and mix in. 

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Store in glass jar with airtight lid.

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