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  • Writer's pictureheutemalindisch

Florys Garam Masala




Garam Masala literally means "hot spice", which refers to the warming properties of the spices it contains. The composition of Garam Masala is similar to the lineup of the perfect cricket team, you only choose the best players.


For my mom, that means Cinnamon, Black Peppercorns, Cloves, Coriander seeds, Cumin seeds, Fennel seeds, Cardamom and Bay leaves.


It's best to use a spice grinder for Garam Masala, but you could also buy freshly ground spices if you could get them.



Ingredients

  • ½ stick of Cinnamon

  • 2 tsp Black Peppercorns

  • 1 tsp Cloves

  • 1 tsp Fennel seeds

  • 2 tbsp. Coriander seeds

  • 2 tbsp. Cumin seeds

  • 1 tsp. Green Cardamom seeds

  • 2-4 bay leaves

Instructions

Sauté all ingredients in a pan without oil on medium heat for about 1 minute until the spices give out their aromas. Stir constantly to prevent the spices from burning.

Remove from heat and let cool for 10-15 minutes.Then grind in a mortar. If you are in a jiffy, you can use a spice grinder.

Transfer to an airtight container or screw-top jar.


Tips

  • The spice mixtures should be stored in a dark place to preserve the essential oils.




I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued. Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).

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