Garam Masala in a fragrant, utterly appealing spice blend used predominantly in Northern Indian cuisine. The spices used in this blend vary from region to region and cook to cook. Regardless of the specific spices used, they are always toasted to bring out their flavor before grinding to a powder.
LunaCafe Garam Masala
Garam Masala, the basic spice blend of Northern India, is a blend of hot or warm spices. The heat refers not only to the spicy hot flavor but also to the effect these spices generate in one’s body. This particular Garam Masala, my own special blend, is milder than most curry powders. Cumin, coriander, and cardamom dominate the flavor, and there is no turmeric.
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon cardamom seeds
1 teaspoon black peppercorns
1½-inch length cinnamon stick
½ teaspoon whole cloves
½ teaspoon crushed red pepper
- Heat a heavy sauté pan and add all of the spices. Dry roast the spices over medium-high heat, stirring and turning constantly, until fragrant, about 2 minutes.
- Remove from the heat immediately and pour into a dish to cool.
- Using a spice grinder, grind the spices to a powder.
- Store airtight in a cool dry location for up to three months.
Makes ¼ cup.
More LunaCafe Spice Blends
- Baharat
- Chinese Five Spice
- Chinese Ten-Spice
- Garam Masala
- Mejadra Spice
- Ras el Hanout
- Smokin’ Hot Cajun Spice
- Warm Winter Spice
Copyright 2015 Susan S. Bradley. All rights reserved.
[…] If I can say one thing definitive about this spice blend though, it’s that the dominant flavor note should be licorice (star anise, anise, fennel). That’s what distinguishes it from some other spice blends, such as Garam Masala. […]