# **Garam Masala: The Perfect Blend**  
*A scientifically balanced spice mix for depth, aroma, and longevity*  

### **Ingredients (50g batch)**  
| Spice              | Weight | Key Role                          |  
|--------------------|--------|-----------------------------------|  
| Coriander seeds    | 15g    | Citrusy base note                 |  
| Cumin seeds        | 10g    | Earthy warmth                     |  
| Green cardamom pods| 7.5g   | Floral top note                   |  
| Cinnamon stick     | 5g     | Sweet binding agent               |  
| Black peppercorns  | 5g     | Heat + bioavailability enhancer   |  
| Cloves             | 2.5g   | Pungent depth                     |  
| Nutmeg (fresh)     | 2.5g   | Warm finish                       |  
| Mace (optional)    | 2g     | Delicate floral layer             |  

### **Method**  
1. **Roast hard spices:** In a dry pan over low heat, toast coriander, cumin, cinnamon, and cloves until fragrant (~2 minutes).  
2. **Incorporate delicate spices:** Remove from heat, immediately add cardamom, peppercorns, and nutmeg. Let residual warmth awaken their oils *without burning*.  
3. **Cool & grind:** Allow spices to cool completely, then grind to a **medium-fine consistency** (too fine = rapid oxidation; too coarse = uneven flavor release).  
4. **Store wisely:** Transfer to an **airtight dark glass jar**, filling to minimize oxygen exposure. Shelf life: **2–3 months** (freeze for longer potency).  

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### **Cooking Applications**  
Maximize flavor by timing additions:  
- **Base layer (early cooking):** Bloom cumin and coriander in oil to anchor dishes.  
- **Aromatic lift (last 5 minutes):** Stir in cardamom and cinnamon to preserve volatile oils.  
- **Finish (post-heat):** Dust a pinch of raw garam masala for brightness.  

*Pro Tip:* For curries, add half early (depth) + half late (freshness). For biryanis, infuse whole spices during cooking and sprinkle ground blend before serving.