Garam Masala

Ingredients

• 5 cinnamon sticks, 3 inch pieces
• 1 cup whole cardamom pod, preferably green
• 1/2 cup whole cloves
• 1/2 cup whole cumin seed
• 1/4 cup whole coriander seed
• 1/2 cup whole black peppercorn

Directions

1. 1

   Preheat oven to 200.

2. 2

   Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan.

3. 3

   Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.

4. 4

   Do not let the spices brown.

5. 5

   Break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it open.

6. 6

   Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinamon sticks between the 2 layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.

7. 7

   Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.

8. 8

   Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder.

9. 9

   If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.

10. 10

    As each cupful of the spices is grounded, transfer it to a jar or bottle with a tightly fitting lid.

11. 11

    Garam Masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months.