Malay Garam Masala (Spice Mixture)

Name: Malay Garam Masala (Spice Mixture)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 1/2 lbs
Ingredients: 1/2 ounce cardamom pod; 18 ounces coriander seeds; 5 ounces cumin seeds; 1 ounce clove, whole (or use 1/2 the amount in ground cloves); 2 ounces black peppercorns; 1 ounce cinnamon stick (or use 1/2 the amount in ground cinnamon); 1/2 teaspoon nutmeg

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Recipe by Zurie

I am indebted to our famous Malay cooking queen, Cass Abrahams, for this recipe. I suppose it's for serious cooks who like experimenting with cuisines other than their own. It makes quite a lot, and as spices do not keep their flavour for much more than 3 months, you might want to halve the quantities. I give both US and metric ingredients. The prep and cook time given are mere guesses in this case!

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READY IN: 20mins

YIELD: 1 1/2 lbs

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

ounce cardamom pod
18

ounces coriander seeds
5

ounces cumin seeds
1

ounce clove, whole (or use 1/2 the amount in ground cloves)
2

ounces black peppercorns
1

ounce cinnamon stick (or use 1/2 the amount in ground cinnamon)
¹⁄₂

teaspoon nutmeg

DIRECTIONS

Heat oven to 350 deg F/180 deg Celsius.
Spread the mix of spices in an oven dish or tin, and roast lightly for about 7 - 10 minutes. This brings out the flavours.
Grind all together -- a blender is best, but a coffee bean grinder also does a great job.
Store in an airtight container out of direct light. Use as recipes indicate.

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