Garam Masala Blend
This particular spice blend recipe hugs the boundary between sweet and savory. I find it extremely versatile for most recipes. I also like the added benefits of having ginger and turmeric included – which are wonderful anti-inflammatory spices.
When adding to a recipe, add nearer to the end. It is also important to use just a little as it can easily become overpowering in a dish and it can warm your stomach too much.
This recipe makes a small amount. This is so that you can experiment until it perfectly matches your taste. Once perfected, you can make larger batches and have it on hand.
If you choose to use whole spices, go the extra step of roasting them prior to grinding. Roasting helps the spices to release their aroma.
Note of caution: Do not roast black cardamon (not used in this recipe, but you may want to try it at some point) as roasting can make it bitter.
Helpful Checklists and Info
If you are making a large batch, make sure you have a clean and dry jar/spice container ready to use.
Make sure you label your jar.
Clean your cooking area and wash your hands.
Clean up your cooking area.