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