Garam Masala

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From "The Complete Asian Cookbook" by Charmaine Solomon, pg. 35.

  • 4 Tb coriander seeds
  • 2 Tb cumin seeds
  • 1 Tb whole black peppercorns
  • 2 tsp cardamom seed (after pods removed)
  • 1 tsp whole cloves
  • 12 inches of cinnamon sticks

Roast separately in a small pan each of the above until they are fragrant, then place on a plate to cool.

  • 1 whole nutmeg

Grind all in a spice grinder. Store in an airtight glass jar.

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