garam masala.
like everything else here, there is no recipe, its just eyeballed, you can just guess the amount you put of each and call it a day and it’ll still probably end up pretty good.
Ingredients:
1/4 cup coriander seeds.
2 tbsp cumin seeds.
3” cinnamon stick.
6 cloves.
4 green cardamom seeds.
1 black cardamom seeds.
2 star anise.
2 tbsp black peppercorns.
2 tsp fennel seed.
1/2 whole nutmeg.
2 whole mace.
1 bay leaf.
Equipment:
spice grinder/blender.
tray.
Yield:
~3/4 cup of spice.
Execution:
If it’s 30°C+ outside and very sunny, you can lay your spices onto a large baking tray or metal plate and leave them out in the sun until they’re aromatic for around 6 hours, giving them a mix every so often.
Or preheat an oven to 350°F, place the spices onto a baking tray and bake for 10-15 minutes or until toasted and aromatic.
Blend the spices in a spice grinder until you have a fine powder.
Store in an airtight container for 3 months.