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Chapter: Condiments: Dry Rub/Spice Mix Recipes
Section: Garam Masala: Traditional
Recipe: Garam Masala

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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.
Store in an airtight glass jar. Will keep up to 3 months at cool room
teperature, or up to 6 months in the refrigerator.
Yields about 1/2 cup.

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