Aromatic Garam Masala
Aromatic Kashmiri Spice Blend for Spicy Cooking This is our favourite Garam Masala blend there is no consistent recipe for this spice mixture but I imagine that every Indian Nepalese and Pakistani home will have their own secret mix
Aromatic Kashmiri Spice Blend for Spicy Cooking This is our favourite Garam Masala blend there is no consistent recipe for this spice mixture but I imagine that every Indian Nepalese and Pakistani home will have their own secret mix
- Carbohydrate 0.637248548404367 g
- Cholesterol 0 mg
- Fat 0.0363524468050802 g
- Fiber 0.311878739216432 g
- Protein 0.0625946764131211 g
- Saturated Fat 0.010168640441736 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.210573925847421 mg
- Sugar 0.325369809187936 g
- Trans Fat 0.00839181709173517 g
- Calories 2 calories
Step-by-step
- Split open the cardamom pods with a small sharp knife and remove the dark brown seeds, discard the pods and crush the seeds in a pestle and mortar.
- With your fingers break the cinnamon sticks into small lengths, crumble each bay leaf into several small pieces.
- Place all the spices except for the nutmeg in a dry frying pan or skillet and heat over a very low heat, stirring constantly.
- As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.). Allow to cool and stir in the grated nutmeg.
- Put the spices in small batches into an electric grinder and grind to a fine powder.
- Pack the spice mix into a sterilised jar, seal and label.
- The Garam Masala should last for about 2 to 3 months with no bad affects to the flavour and fragrance.
- Use as directed in recipes that call for Garam Masala.
Whole black peppercorns, cinnamon sticks, cardamom pods, and bay leaves possess volatile essential oils locked tightly inside their cellular structures. Grinding these dry ingredients fresh yields significantly higher aromatic potency than purchasing pre-ground jars that lose their pungency within weeks. Split the cardamom pods carefully to extract the dark seeds, discarding the fibrous outer husks to prevent bitterness in the final powder.
Toasting and Storage Techniques
Heating whole spices over very low heat in a dry skillet for precisely two to three minutes volatilizes essential oils without scorching the delicate plant material. Watch for a noticeable fragrance release before immediately transferring the contents to a cold plate to halt the cooking process. Grind cooled batches using an electric coffee or spice grinder until a uniform powder forms. Store the finished mixture in a sterilized glass jar in a dark cupboard, maintaining optimal fragrance for up to ninety days.
- Grind spices in small batches to prevent motor overheating and uneven particle size distribution.
- Substitute freshly grated nutmeg with pre-ground powder at a one-to-one ratio if whole nuts are unavailable.
- Cool toasted spices completely before grinding to prevent condensation inside the milling chamber.
