A non |
B non |
O non |
Garam Masala 1"
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|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.
Best Used By Blood Types:
- Type A Non Secretor (1 beneficials)
- Type AB Non Secretor (2 beneficials)
- 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
How to make it:
- 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.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
 This recipe uses ingredients which may help limit bacterial overgrowth.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
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- Revised Sep 23, 2010 at 09:56 PM By: Dr. Pepper