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Garam Masala - Hot Spice Mixture

Garam Masala - Hot Spice Mixture

Garam means hot and masala means blend or mixture. This is a northern spice mixture which is used predominantly in Moghul and tandoori cuisine.

bar Garam Masala - Hot Spice Mixture
There are several spice blends of garam masala available in the supermarket but it's worth having a go and making your own especially in a pestle and mortar. Then you can use the mixture immediately in your curries.

Picture by Werner Van Peppen

Makes approximately 2 tablespoons

9-10 green cardamoms
1 tbsp cumin seeds
1 tbsp coriander seeds
6 cloves
1 tsp black peppercorns
2 pieces (approximately 1 inch in size each) cassia bark or cinnamon sticks


Heat a heavy-based frying pan, then add all of the spices and cook for a couple of minutes to bring out the aromas and flavours, shaking the pan occasionally and being careful not to let them burn. Remove the pan from the heat and set aside to cool. Then put the spices into a coffee grinder and blitz or place in a mortar and grind with the pestle until it is almost a fine powder. You may have to do this in batches. If there are still large bits of spices remaining, place in a sieve to filter them. Use a generous pinch to a quarter teaspoon for dish that serves four.
Store in an airtight container for upto 6 months.


(c) 2012

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