Nine spice garam masala

Yield: 1 servings

Measure Ingredient
½ cup Coriander Seeds
2 tablespoons Cloves
½ cup Cumin Seeds
2 tablespoons Brown Cardamon Pods
3⅓ tablespoon Black Peppercorns
1 tablespoon Nutmeg
2 tablespoons Cassia Bark OR Whole Cinnamon Stick
2 teaspoons Bay Leaves
1 tablespoon Ground Ginger

1. Lightly roast everything except the ground ginger under low to medium heat or in a low oven. Do not let the spices brown. They should give off a light steam. 2. When the spices give off an aroma, remove from the heat, cool and grind in batches. 3. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely.

Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger From 250 Favorite Curries & Accompaniments by Pat Chapman From: Dale Shipp Date: 09-18-94

Similar recipes