← Back to Search Results
Indian
Untoasted and Toasted Spice Blend

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Kashmiri Garam Masala

In this unusual masala, some of the spices are toasted and some not, which is typical of everyday Kashmiri cooking. Most of the spices in this mélange are aromatics and it is sprinkled in meat, poultry, vegetable, and legume curries as a finishing blend, usually toward the end of the cooking.

Yield: Makes ¼ cup

Ingredients

  • 1 teaspoon cumin seeds
  • 2 cinnamon sticks (each 3 inches long), broken into smaller pieces
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground ginger
  • ½ teaspoon black cumin seeds
  • ½ teaspoon whole cloves
  • ½ teaspoon ground nutmeg
  • 4 blades mace, or ¼ teaspoon ground mace
  • Seeds from 4 black cardamom pods

Directions

1. Preheat a small skillet over medium-high heat. Add the cumin and cinnamon, and toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle, and the mixture is highly fragrant, 1 to 2 minutes.

2. Immediately transfer the nutty-smelling spices to a plate to cool. (The longer they sit in the hot skillet, the more likely it is that they will burn, making them bitter and unpalatable.) Once they are cool to the touch, place them in a spice grinder or coffee grinder, add all the remaining spices, and grind until the texture resembles that of finely ground black pepper.

3. Store the dark brown spice blend in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months. (In my opinion, refrigerating the blend adversely affects its flavors.)


© 2008 Raghavan Iyer
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

10kcal (1%)
19mg (2%)
1mg (1%)
1mcg RAE (0%)
40mg
8mg
0g
0g
1g
2g
0mg (0%)
3mg (0%)
0g (1%)
0g (1%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
big-fat-cookies Big Fat Cookies
by Elinor Klivans
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?