Title: Garam Masala 2
Categories: Herb Check
Yield: 1 Cup
| 1/4 | c | Black cardamon pods |
| 5 | | Cinnamon sticks broken into pieces |
| 2 | tb | Cloves |
| 1/4 | | Nutmeg, grated |
| 1/4 | c | Black peppercorns |
| 1/4 | c | Caraway or cumin seeds |
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes,
stirring constantly until they become a shade darker than their original
color. Remove spices from pan and grind to a fine powder in a spice or
coffee grinder. Store in an airtight container for up to 6 months. The
Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 12