Garam Masala

Garam Masala Spices

The literal meaning of garam masala is hot spices. Not hot as in spicy, but hot as in warming the body. You can buy ready made garam masala in the shops, but first of all the fragrance can never be as nice and aromatic as home made. And secondly, those mixtures tend to have less of the more expensive spices and more of the less expensive. Or even spices that traditionally shouldn’t be in there! Things linke dried garlic, ginger powder, coriander and god knows what else.  That’s why I like to make my own.
Cardemom Pods & SeedsWith an old coffeegrinder it’s really a piece of cake. Although getting the cardemom-seeds out of the pods can be a bit of a pain. The quantity of garam masala I normally make depends on how quickly I’m fed up with peeling the cardemompods.  This time it was after collecting a teaspoonful.


1 t  cardemomseeds
½ t black peppercorns
½ t cloves
½ t black cumin
1 t freshly grounded nutmeg
2 cm cinnamin stick

Put in your coffeegrinder and grind as fine as possible.
Save mixture in an airtight little container.
Lovely for making galavat kebabs (spiced lamb meatballs).

Garam Masala

About Robin

I love to cook. Check out my dutch website:
This entry was posted in Homemade and tagged . Bookmark the permalink.

2 Responses to Garam Masala

  1. Maninas says:

    It’s not easy to photograph powders, but you’ve made it! the garam masala in your last photo looks beautiful.

  2. Marc says:

    Just to let you know, that worked out lovely. By the way, here’s a clip showing Madhur Jaffrey making her garam masala.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s