Garam masala is a blend of ground spices common in the Indian, Bangali and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.  While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.

Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilis are, but is fairly pungent. Garam refers to temperature hot, where the word tekha describes heat of chilis.

Ingredients:

• 12 to 13 green or black cardamom pods.
• 4 tsp coriander seeds
• 4 tsp cumin seeds
• 1 1/4 cinnamon sticks, broken into small pieces
• 1 1/4 tsp cloves
• 2 1/2 tsp black peppercorns
• 1/4 tsp ground nutmeg
• 2 to 3 bay leaves (optional)

Instructions:

1. Break open the cardamom pods and remove the seeds.
2. Combine all of the ingredients except the nutmeg and bay leaves.
3. Roast in a 350F oven for 5 minutes.
4. Remove and cool slightly.
5. Combine the spices with the nutmeg and bay leaves in a clean spice grinder and grind to a medium-fine powder.
6. Place in a tightly sealed container and use within 1 month.
   

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.