← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
good-to-the-grain Good to the Grain
by Kim Boyce
baked-explorations Baked Explorations
by Matt Lewis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
desserts-4-today Desserts 4 Today
by Abby Dodge
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
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?