Garam Masala

Garam Masala translates as "warm" or "hot" and masala means "spice blend." In India, this mix varies from region to region, and household to household. It can include anywhere from 3 to 12 different spices.

4 tablespoons coriander seeds
4 teaspoons cumin seeds
1 teaspoon fennel seeds
Seed from 20 green cardamom pods
2 teaspoons black peppercorns
1 teaspoon whole cloves
2-inch cinnamon stick, broken into pieces
10 bay leaves, crushed
1/2 teaspoon freshly grated nutmeg

Combine all seeds, the peppercorns, cloves, cinnamon and bay leaves in a heavy 10-inch frying pan. Toast over medium heat until the mixture is aromatic and the seeds become reddish-brown, about 5 minutes. Add the nutmeg and toast 1 minute. Cool slightly.

Transfer to a spice grinder and grind to a fine powder. Yields about 1/2 cup.

Store in an airtight glass jar. Will keep up to 3 months at cool room teMperature, or up to 6 months in the refrigerator.

Source: San Francisco Chronicle (Food Section)
Posted by Joe Shaw to rec.food.cooking on May 9, 1995.