Aromatic Garam Masala
- Preparing Time: 10 minutes
- Total Time: 15 minutes
- Served Person: 25
- 1 tablespoon black pepper corns
- 3 cinnamon sticks
- 20 whole green cardamom pods
- 4 bay leaf
- Carbohydrate 0.637248548404367 g
- Cholesterol 0 mg
- Fat 0.0363524468050802 g
- Fiber 0.311878739216432 g
- Protein 0.0625946764131211 g
- Saturated Fat 0.010168640441736 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.210573925847421 mg
- Sugar 0.325369809187936 g
- Trans Fat 0.00839181709173517 g
- Calories 2 calories
Serves: 25, makes 10 tablespoons Split open the cardamom pods with a small sharp knife and remove the dark brown seeds, discard the pods and crush the seeds in a pestle and mortar. With your fingers break the cinnamon sticks into small lengths, crumble each bay leaf into several small pieces. Place all the spices except for the nutmeg in a dry frying pan or skillet and heat over a very low heat, stirring constantly. As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.). Allow to cool and stir in the grated nutmeg. Put the spices in small batches into an electric grinder and grind to a fine powder. Pack the spice mix into a sterilised jar, seal and label. The Garam Masala should last for about 2 to 3 months with no bad affects to the flavour and fragrance. Use as directed in recipes that call for Garam Masala.
