Garam Masala
Garam “to heat”
masala “a mixture of spices”
There is no “correct” recipe for garam masala. The blends are as different as the many households of India and some can contain up to 20 different types of spices! The term garam is used in Ayurvedic medicine and refers to “heating the body.” Masala simply means a mixture of spices. I am a strong proponent of using whole spices whenever possible and toasting them to bring out their best qualities. When you toast the spices, it releases wonderful and complex volatile aromatic compounds that are contained in the oils. Consider this process as “waking up” the flavors! As you become more comfortable working with this blend, have fun and play around with different combinations, ratios, and make it your own!
Garam Masala
1/2 C coriander seed
1/4 C cumin seed
1/4 C fennel seed
2 Tbsp. black peppercorns
2 Tbsp green cardamom pods
1 Tbsp whole cloves
1 Tbsp (about 1 stick) of cinnamon, broken
2 Bay leaves
On medium heat, toast the spices until they are aromatic. This may take about 5-10 minutes.
Blend the toasted spices in a spice grinder until fine and store in an airtight container. Use within 2 weeks for optimum freshness.