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Garam Masala (Northern India)

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Indian Seasonings Spices


  • 5 Cardamom pods
  • 1/2 c Whole black pepper
  • 1/3 c Whole cumin
  • 3 3" sticks cinnamon
  • 1/4 c Whole coriander
  • 8 Whole cloves


Remove the small black seeds from the cardamom pods and discard the husks. Combine cardamom seeds and remaining ingredients in a spice grinder and blend until powdery (or crush them in small batches in a mortar and pestle). Store in a small glass jar with a tight-fitting lid. Keeps 2 months; longer in the freezer.
Recipe from Louisville pediatric cardiologist Surgeet Singh. In Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 25. Posted by Cathy Harned. From: Cathy Harned Date: 19 Apr 94
Posted to FOODWINE Digest 09 Jan 97
From: Joell Abbott <abbott@ZIP.COM.AU>
Date: Fri, 10 Jan 1997 20:04:28 +0000