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Garam Masala

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jeylianis.hamler
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10 views2 pages

Garam Masala

Uploaded by

jeylianis.hamler
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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How to Make Your Own Garam Masala

Starting with whole seeds, your garam masala will be much more fragrant and
flavorful than anything you buy in a jar at the store. For this garam masala
recipe, you will need a skillet and a spice grinder or coffee grinder.

3 tablespoons coriander seeds


2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 whole cinnamon stick
1 teaspoon whole cloves
1 teaspoon freshly grated nutmeg

Heat a dry skillet over medium-high heat and toast 3 tablespoons coriander
seeds, 2 tablespoons cumin seeds, 2 tablespoons cardamom seeds, 2 tablespoons black
peppercorns, 1 whole cinnamon stick, and 1 teaspoon whole cloves for about 10
minutes. Stir them from time to time to keep everything cooking evenly.

When the ingredients have darkened slightly and give off a rich, toasty aroma,
remove them from the pan and let them cool.

Grind in a spice grinder or coffee grinder.

Grate until you get 1 teaspoon freshly grated nutmeg and add it to the mixture.

Store in an airtight container away from heat.

How to Store Garam Masala Recipe

Store garam masala in an airtight container in a cool, dark area. Ground garam
masala will lose its potency rather quickly, so it's best to use it as soon as
possible. Aim to use it within a few weeks, although it won't spoil and you could
use it for up to six months. Expect that you will need to use more garam masala in
your recipe to get the desired flavor the older it gets.

What Is It Made Of?

If you are buying garam masala, you will need to read the ingredients in order to
determine which spices are is included.

Garam masala will usually consist of:

Coriander
Cumin
Cardamom
Cloves
Black pepper
Cinnamon (or cassia)
Nutmeg

In variations on garam masala, ingredients may include turmeric, saffron, fennel


seeds, ginger, garlic, mustard seeds, mace, star anise, tamarind, fenugreek, bay
leaves, Malabar leaves, or dried red chiles.
What Does It Taste Like?

Garam masala adds warmth, sweetness, floral notes, and a touch of heat from the
black pepper. It is intended to be a fragrant spice as well as flavorful. While
cumin, coriander, and turmeric may remind you of curry, garam masala is generally
not firey hot.
Cooking With Garam Masala

Garam masala is usually added near the end of cooking so that it not only seasons
the dish but adds to the aroma. Some additional garam masala may also be sprinkled
on top of the dish. Traditionally, garam masala is made fresh from the component
spices and used within a few days. It is often not the only spice and seasoning
used in a dish.

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