Kashmiri Garam Masala
- Ready In:
- 12mins
- Ingredients:
- 10
- Yields:
-
1/4 cup
ingredients
- 1 teaspoon cumin seed
- 2 cinnamon sticks, broken into smaller pieces (each 3 inches long)
- 1 teaspoon fennel seed
- 1 teaspoon black peppercorns
- 1 teaspoon ground ginger
- 1⁄2 teaspoon black cumin seeds
- 1⁄2 teaspoon whole cloves
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground mace
- seeds from 4 black cardamom pod
directions
- Preheat a small skillet over medium-high heat. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
- Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
- Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!