the_information_nexus/food_related/Garam_Masala.md

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.