Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Ingredients

• 30 green cardamom pods, seeds taken from
• 15 whole cloves
• 5 black cardamom pods (optional)
• 4 cinnamon sticks
• 5 tablespoons black cumin seeds or normal cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seed
• 2 teaspoons black peppercorns
• 1/2 teaspoon fenugreek seeds
• 1/2 whole nutmeg, broken into small pieces

Directions

1. 1

   Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!

2. 2

   Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.

3. 3

   Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.

4. 4

   As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).

5. 5

   Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).

6. 6

   Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.

7. 7

   Use as directed in recipes that call for garam masala.