Garam Masala
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/4 cups coriander seeds 2 cups cumin seeds 1/3 cup black peppercorns
1/2 cup cassia bark 1/2 cup cloves 1/2 cup brown cardamoms
4 whole nutmegs 1 cup bay leaves 3 tablespoons ground ginger



1 Lightly roast everything except the ground ginger under a low to medium-heat broiler, or in an oven at about 325 F. Do not let the spices burn. They should give off a light steam.
2 When they give off an aroma in the oven, 10 minutes is enough-remove from heat, cool, and grind. A coffee grinder will do if you use small quantities and break up large items first.
3 After grinding, add the ground ginger, mix thoroughly and store in an airtight jar. Garam masala will last almost indefinitely, but it is always better to make small fresh batches every few months to get the best flavors.

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