Real madhur's garam masala

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Recipe by: rud

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Cardamom seeds;whole 1 ts Cloves, whole
-not pods 1 ts Black peppercorns
1 ea Cinnamon stick;2 inch 1/4 ea Nutmeg;average size
1 ts Black cumin seeds

" "Garam marsala" means "hot spices" and is generally added to foods near
the end of cooking or as a garnish. This homemade version is superior to
store bought, which is usually heavy on the cheaper spices and not as
fresh. Make this in small quantities so that it stays fresh. Cardamom seeds
(not pods) available in East Indian food stores, are used here as they give
a more delicate taste. Regular cumin seeds can be substituted for the black
cumin seeds."

Place ingredients in clean electric or spice grinder. Turn machine on 30 to
40 seconds or until spices are finely ground. Store in small jar with
tightly fitted lid. Keep away from heat and sunlight. MAKES ABOUT 3
TABLESPOONS

Source: Madhur Jaffray, published in Toronto Star