Garam Masala
Translated garam masala means "hot spices". This aromatic combination of ground spice is used in many Indian dishes. Typical ingredients include cinnamon, cumin, cardmom, clovers, peppercorns and sometimes chiles.
Prepared Garam masala can be purchased at any Indian markets or try the ethnic foods section of your local well-stocked grocery store.
Of course the best flavor will come from freshly prepared masala. If you'd like to try your hand at your own version we've included a recipe on this page. (
You can buy garam masala online at Gourmetsleuth.com)
How To Make And Store Garam Masala
The Traditional Method
The traditional method for making any fresh masala is to start with whole spices. The spices should be toasted either in a heavy pan (such as cast iron) or in a low heat over (250 degrees) just until the aromas start to release. Over heating the spice will make it bitter and unpalatable.
You can use a combination of ground spices but of course you will not have the same intense flavor.
Storage Of Fresh Ground Garam Masala
For the best flavor make just the amount of masala you need for the recipe. In a perfect world we would all make our spice mixture right before we use it but in reality it is convenient to make a portion of the spice ahead of time. Once ground the flavors in the spice will start to diminish. Store this freshly ground mixture in a tightly sealed container, refrigerated. It should last up to a month or so properly stored. The sooner you use the better the flavor.
Every family has their own recipe and this is simply one example. The ingredients are toasted in the oven and then ground.
Makes about 1/4 cup of spice.
I N G R E D I E N T S
2 teaspoons whole black peppercorns
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
3/4 teaspoon whole cloves
1/2 teaspoon cardamom seeds (without pods)
1 stick cinnamon -- broken
I N S T R U C T I O N S
Preheat oven to 275F degrees. Combine spices on pizza pan or cookies sheet and bake for about 20-25 minutes, stirring occasionally.
In a blender container place roasted spices; cover and blend to a fine powder. Store in an airtight container in a cool dry place.