Garam Masala Recipe

Introduction

Ingredients

• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• 2 tablespoons black peppercorns
• 2 tablespoons fennel seeds
• 1 tablespoon whole cloves
• 1 tablespoon cardamom pods
• 1 cinnamon stick
• 1 dried bay leaf

Optional Ingredients

• Nutmeg
• Mace
• Star Anise
• Black Cumin Seeds
• Green Cardamom Pods

Instructions

1. Heat a dry skillet over medium heat.
2. Add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, cardamom pods, cinnamon stick, and bay leaf to the skillet.
3. Toast the spices for 2-3 minutes or until they become fragrant.
4. Remove the skillet from the heat and let the spices cool for a few minutes.
5. Transfer the toasted spices to a spice grinder or coffee grinder.
6. Grind the spices until they turn into a fine powder.
7. Sift the spice powder to remove any large pieces or chunks.
8. Store the Garam Masala powder in an airtight container.

Expert Tips

• You can double or triple the recipe if you want to make a larger batch of Garam Masala.
• Always use whole spices instead of pre-ground spices for the best flavor and aroma.
• You can use a mortar and pestle to grind the spices if you don't have a spice grinder.
• Store the Garam Masala powder in a cool, dry place away from direct sunlight.

Nutrition

• Coriander seeds are a good source of dietary fiber, vitamins A, C, and K, and minerals such as iron, magnesium, and calcium.
• Cumin seeds are rich in antioxidants, vitamins A, C, and E, and minerals such as iron, copper, and zinc.
• Black peppercorns contain piperine, a compound that has anti-inflammatory and antioxidant properties. They are also a good source of vitamin K and manganese.
• Fennel seeds are rich in dietary fiber, antioxidants, and minerals such as iron, calcium, and potassium.
• Cloves contain eugenol, a compound that has antibacterial and anti-inflammatory properties. They are also a good source of vitamin C and minerals such as calcium and magnesium.
• Cardamom pods contain compounds that have antimicrobial and anti-inflammatory properties. They are also a good source of dietary fiber, vitamins A and C, and minerals such as iron and magnesium.
• Cinnamon has antioxidant and anti-inflammatory properties. It is also a good source of dietary fiber, calcium, and iron.
• Bay leaf has compounds that have anti-inflammatory and antioxidant properties. It is also a good source of vitamins A and C, and minerals such as calcium and iron.

Conclusion