Kashmiri Masala

Celticevergreen's Note:

This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 0.5 cup

• 1 teaspoon black cumin seeds
• 2 teaspoons large brown cardamom seeds , extracted from pods
• 1 teaspoon light coloured cardamom seed , extracted from pods
• 1 tablespoon black peppercorns
• 10 cloves
• 3 cinnamon sticks , broken into little pieces
• ½ teaspoon saffron thread
• ½ teaspoon ground mace
• 1 teaspoon ground nutmeg

Directions:

1. Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises. This should take about 6-8 minutes.
2. Allow to cool and then grind together in to a fine powder.
3. Store in an airtight container.