Gharam Masala
By: Helen Pitlick
Published: Saturday, December 12, 2009 - 10:26pm

Ingredients




1/4 cup Black cardamon pods
5 Cinnamon sticks, broken up
2 tablespoons Cloves
1/4 Nutmeg seed, grated
1/4 cup Black peppercorns
1/4 cup Caraway or cumin seed (South 1/2 cup Green cardamom pods, husked
2 tablespoons Black cardamom pods, husked
3 Cinnamon sticks, broken up
1/4 cup Cloves
1/4 Nutmeg seed, grated
1/4 cup Black peppercorns
1/4 cup Cumin seed
1/2 cup Coriander seed (Mughal-Style Ghurum)
1 cup Green cardamon pods, husked
2 Cinnamon sticks, broken up
1/4 cup Cloves
1 tablespoon Nutmeg, grated
1/4 cup Black peppercorns (Kashmir Style Ghurum)
1 cup Green cardamon pods
5 Cinnamon sticks, broken up
1/4 cup Cloves
1/2 Nutmeg seed, grated
1/4 cup Black peppercorns
1/2 cup Black cumin seed
1/2 cup Aniseed or fennel seeds

Preparation

1 Roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.  2 Remove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months.

About


An Indian spice mix.

Comments:
Curt

You can also purchase good quality Gharam Masala.
Jorge Moret

I don't get it. Why are some ingredients repeated? Some with different measurements? I guess I'll follow Curt's suggestion and buy it at the store...