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Indian Spice Medley


2 tablespoons cumin seeds 

2 tablespoons coriander seeds 

2 tablespoons cardamom seeds 

2 tablespoons black peppercorns 

1 (3-inch) stick cinnamon, broken up 

1 teaspoon whole cloves

1 teaspoon grated nutmeg 

1/2 teaspoon saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over
medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and
give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process,
or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a
powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool,
dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup

Copyright 2001 2011 The Gutsy Gourmet - All rights reserved