Cookbook:Homemade Garam Masala

Homemade Garam Masala
Category	Spice mix recipes
Yield	460 grams (~1 pound)
Difficulty

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Ingredients

• 15 grams dried bay leaves
• 75 grams black cardamom seeds
• 40 grams green cardamom seeds
• 20 sticks cinnamon, about 2.5 cm in length
• 20 grams whole cloves
• 35 grams coriander seeds
• 20 grams cumin seeds
• 25 grams fennel seeds
• 20 grams mace
• 70 grams black peppercorns
• 15 grams rose leaves
• 15 grams ginger powder

Procedure

1. Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
2. Remove from the heat, transfer to a cool container, and let cool.
3. Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder.

Notes, tips, and variations

• Keep in an airtight container in a cool, dark, place.
• Do not be tempted to speed up the toasting process by turning up the heat—the spices will burn on the outside and remain raw on the inside.
• Toast the cardamom in the pods, and remove the seeds from the pods once cool.