You can't go wrong with this, especially when using in one of Jaffrey's recipes. But also any recipe that requires garam masala, unless you have your own favourite. Green cardamom suits me just fine. I would suggest a seperate coffee grinder than the one you use for your beans, as the spices are quite aromatic and may mess with your next few brews. Failing that, get a dedicated spice grinder, or do like I did and use a quality mortar & pestal and some elbow grease. Extra time required, totally worth it.
This garam masala is great. But dont forget to brown the dry herbs in a pan, cool then grind in a coffee grinder - try not to set to too high as the grinding action could burn the spices.
This garam masala was easy to mix together, and tastes wonderful. I'm not sure about cinnamon bark, so I used a whole cinnamon stick. Otherwise, I followed the recipe as posted. Thanks for sharing!
This is another excellent garam masala recipe. Like many seasoning recipes, there are many regional variations and like magpie diner said, it's one of them with a pronounced cardamom taste. I used about 2/3 T cardamom seeds for this recipe and I could certainly taste cardamom as a predominant taste in this garam masala. Thank you for posting this excellent recipe. Made for Asian Forum India tag game Mar 2010.