Garam Masala (Warm Spice)
Garam Masala (Warm Spice)
Garam Masala is a staple blend used in Indian cooking, kind of like the French Herbes de Provence, generally added during the last step because it tends to become bitter if cooked too long. Although you can purchase it in the spices section of most grocery stores, there's nothing quite like fragrant, freshly homemade Garam Masala.
Ingredients
- 2 sticks cinnamon
- 10 green cardamom pods
- 8 black cardamom pods
- 15 cloves
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 2 dried bay leaves
Instructions
- Heat a heavy skillet over medium-high heat.
- Add all ingredients and shake and toast until spices smell toasted, are slightly darker, and give off a slight bit of smoke (about 1 minute).
- Remove from heat and let cool.
- Grind to fine powder in a spice grinder or a (clean!) coffee grinder.
- Store in an airtight container for up to 2 months at room temperature.
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