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food_related/Garam_Masala.md

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-# Garam Masala Blend
-
-## Ingredients:
-
-- 2 tablespoons cumin seeds
-- 2 tablespoons coriander seeds
-- 2 tablespoons cardamom seeds (from green cardamom pods)
-- 2 tablespoons black peppercorns
-- 1 tablespoon fennel seeds
-- 1 3-inch cinnamon stick, broken into pieces
-- 1 teaspoon whole cloves
-- 1 teaspoon grated nutmeg
-- 2 bay leaves
-- 1/2 teaspoon saffron threads (optional, for luxury)
-
-## Instructions:
-
-1. In a dry skillet over medium heat, toast the cumin, coriander, cardamom, peppercorns, fennel, cinnamon, and cloves. Stir constantly until fragrant and lightly browned, about 2-3 minutes. Be careful not to burn the spices.
-
-2. Remove from heat and let cool completely.
-
-3. In a spice grinder or clean coffee grinder, grind the toasted spices along with the nutmeg, bay leaves, and saffron (if using) until you have a fine powder.
-
-4. Sift the mixture through a fine-mesh strainer to remove any larger pieces.
-
-5. Store in an airtight container in a cool, dark place for up to 3 months.
-
-## Usage Tips:
-
-- Use 1-2 teaspoons per dish, adjusting to taste.
-- Add towards the end of cooking to preserve the delicate flavors.
-- Bloom in hot oil or ghee to release maximum flavor before adding other ingredients.
-- Experiment with the ratios to suit your personal taste preferences.