Garam Masala

Ingredients

• 3 Tbsp cumin seeds
• 3 Tbsp coriander seeds
• 1 tsp cardamom seeds (remove the green shell and use just the black seeds)
• 1 Tbsp black peppercorns
• 1 tsp cloves
• 2 inch piece of cinnamon stick
• 3 bay leaves
• 1 star anise
• 1 tsp fennel seeds
• 1/2 tsp nutmeg
• 1 mace
• 1 to 2 dried red chilies ((optional))

Instructions

1. Toss all the spices onto a dry pan and heat over medium heat. Stir often.
2. Heat until you start to smell the aroma of the spices and they start to turn golden brown about 5 minutes. Watch very carefully that the spices don’t burn. Constant stirring is important.
3. Once the spices are toasted, separate out the nutmeg. Use a microplane or fine grinder to grate the nutmeg. (You can toss it into the spice grinder but every time I do, it makes so much noise that I’m afraid my grinder will break so I just grate the nutmeg separately and add it in later).
4. Grind the the rest of the spices using either a spice grinder, clean coffee grinder or morter and pestle.
5. Add in the grated nutmeg. Mix well.

Nutrition

• Serving Size: 5
• Calories: 4
• Carbohydrates: 0
• Protein: 0
• Fat: 0
• Saturated Fat: 0
• Cholesterol: 0
• Sodium: 1
• Potassium: 17
• Fiber: 0
• Sugar: 0
• Vitamin A: 10
• Vitamin C: 0.1
• Calcium: 10
• Iron: 0.5
• Serving Unit: g