Garam Masala spice blend

Garam Masala spice blend is a corner stone of Indian cuisine, and is widely used through many surrounding countries. Like many spice blends, that have such a wide-reaching spread of countries that use them, there is no such thing as a single blend of spices that makes Garam Masala. Rather, there are numerous variations of this spice blend, each different but all are equally acceptable to be called Garam Masala.

The translation of the word is made up of Masala (spices) and Garam (hot), so Garam Masala literally translates to mean “Hot Spices”. Here is my version of this iconic kitchen staple.

Garam Masala - spice blend

  • Servings: Makes 4 Tbsp
  • Difficulty: Easy
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Garam Masala spice blend is a corner stone of Indian cuisine, and is widely used through many surrounding countries. Like many spice blends, that have such a wide-reaching spread of countries that use them, there is no such thing as a single blend of spices that makes Garam Masala. Rather, there are numerous variations of this spice blend, each different but all are equally acceptable to be called Garam Masala.

Ingredients

  • 1 tbsp cardamom seeds
  • 1 tsp black peppercorns
  • 1 tsp black cumin seeds (or regular cumin seeds, if black aren’t available)
  • 1 tsp whole cloves
  • 1/3 of a whole nutmeg
  • a medium stick of cinnamon, about 5-8cm, broken up into 3-4 pieces
  • 1 star anise pod (1g)
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed

Directions

  1. First heat a heavy based, non stick, frying pan then dry roast all of the seeds, peppercorns and nutmeg, for about 2 minutes, till the start to darken in colour and become more aromatic.
  2. Pop all the ingredients into a spice grinder/coffee grinder and blitz till the breakdown to a fine powder. If you don’t have a spice grinder, then a mortar and pestle will work too. Just that the mortar and pestle will give you a more coarse finished product and take a fair bit of time and effort.
  3. The finished powder and then be stored in an airtight container for up to 3 months.

 

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