The Beauty of Homemade Garam Masala

    

    Why buy a can of garam masala at the store when you can toast and grind up some spices at home? It saves you a shopping trip (almost), and exposes them to some of the best scents that can be perceived by humankind. Upon taking my first whiff of this symphony of spices, it was as if I had arisen as a newborn in this world, my perspective shaken thanks to this aromatic concoction prepared in my own coffee grinder. Always remember to have one particular grinder dedicated to the cause; you don’t want your coffee beans smelling too exotic, or maybe you do. Food for thought!

    When making this mixture, It’s always important to remember the five C’s (cinnamon, coriander, cloves, cardamom, and cumin), while also making sure not to neglect the bay leaves, nutmeg, and red pepper flakes. Some more exotic components can include star anise and shaileyam, more commonly referred to as black stone flower. This mixture can be applied in a wide verity of wondrous concoctions, including marinades, curries, soups, stews, tea breads, and as photographed by our friend below, seasonings.

Ingredients:

1 Stick Cinnamon 

1 whole nutmeg

2 bay leaves, dried

2 tbsp cumin seeds

1 tbsp cloves, whole

3 tbsp coriander seeds

1 tbsp cardamom

1 tsp red pepper flakes

In a dry pan, toast all the spices, sans nutmeg, until fragrant but not burnt. Once they are just barely starting to smoke, remove them from the pan and place in a spice grinder of your choice (a coffee grinder will suffice). Grind until a fine powder is achieved. Remove from the grinder and grate in the nutmeg before storing in a container and using when desired.