Garam Masala, found on
spice racks and in recipes, is not a spice in itself, but a blend of spices
used throughout India. Garam means
“hot” and Masala means “spice.”
The spices, and some of the proportions in Garam Masala can vary
depending on personal taste, and the region. Here’s a sample recipe so that you can make your own Garam
Masala at home. This recipe makes
about ½ cup of Garam Masala, and when kept in an airtight container will keep
for 3 months. I’ve seen different
recipes that use mace and/or fenugreek, so experiment and see what you like.
2 Tablespoons cumin seeds
2 Tablespoons coriander
seeds
2 Tablespoons cardamom
seeds
2 Tablespoons black
peppercorns
1 3” stick cinnamon, broken
up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
½ teaspoon saffron
(optional)
Put all of the spices
except the nutmeg and saffron in a dry, heavy skillet over medium-high
heat. Toast the spices about 10
minutes, stirring occasionally, until they turn several shades darker and give
off a sweet, smoky aroma. Let cool
completely. Transfer the spice
mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron.
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