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.