|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Garam Masala 1|
|Contributed by: Mayflowers||Added: Jul 15, 2008 at 07:54 PM|
This spice is used in Indian food recipes. My cookbook has 8 different versions alone. It can be made hot or mild, according to individual taste.
How to make it:
- 6 cloves of mace
- 1/4 cup black peppercorns (whole)
- 3 Tablespoons whole cloves
- 4 cinnamon sticks [3 to 4 inches in length]
- 2 or 3 Tablespoons green cardamom seeds (do not include the pod)
- 2/3 cup coriander seeds (whole)
- 1/2 teaspoon ajwain seeds [not found in TypeBase]
- 1/2 teaspoon ground ginger
- 2 Tablespoons ground nutmeg
- 2 cassia or bay leaves
- Pour all ingredients, except powdered spices into a dry saute pan and toast on stove on low heat, stirring every 5 minutes, for about 15 minutes.
- Remove toasted spices from heat and grind in a spice grinder or coffee grinder to a powder.
- Sift through a small sieve and mix with remaining powdered spices.
- Allow to cool thoroughly.
- Date and label containers. Finished garam masala will last for no longer than 4-5 months. When it becomes stale, it loses its impact. Store in a cool dry place.