Title: Kashmiri Garam Masala - Charlotte Solomon
Categories: Dry Indian Condiment
Yield: 1 Batch
| 2 | ts | Cardamom seeds (not pods**) |
| 1 | ts | Black cummin (Kala jeera) |
| 1 | ts | Whole black peppercorns |
| 2 | | Cinnamon sticks 2" each |
| 1/2 | ts | Whole cloves |
| 1/4 | | Nutmeg; grated |
In a small pan roast separately the cardamom , black cummin, peppercorns,
cinnamon and cloves. As each one starts to smell fragrant, turn on to a
plate to cool. After roasting, peel the cardamoms, discard pods and measure
and use only the seeds. Put all into electric blender and blend to a fine
powder. Finely grate nutmeg and mix in. Store in glass jar with airtight
lid.
Recipe Charlotte Solomon "South East Asian Cookery"
MMed IMH c/o Georges' Home BBS 2:323/4.4