Exotic Cuisine

by The Oxford Chronicle

Making Your Own Garam Masala

May 4th, 2008 by Chaashni Mahmoud

Garam masala is not a "spice" but a blend of ground spices common in  Indian, Bengali and Pakistani cuisine, whose literal meaning is "hot or warm spice".  Here is a basic recipe.  Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Simple Garam Masala

25 cardamom pods (seeds only)
1/2 cup whole black peppercorns
1/3 cup whole cumin seeds
1/4 cup whole coriander seeds
3 sticks of cinnamon, each 3 inches long
4-6 whole cloves

Combine all ingredients and grind very fine, using a clean coffee grinder.  Store in a tightly covered container, away from sunlight and dampness.  If carefully stored, this garam masala will last a couple of months.

Yield: 1 cup

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