the_information_nexus/food_related/garam_masala.md

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.