Garam Masala

From the top: cinnamon sticks, star anise, nutmeg, black peppercorns, green cardamon, black cumin. Not pictured: whole cloves

I was making my favorite lamb keema when I used up the last of our garam masala. This is considered a tragedy in our household that must be remedied at once.

This Pakistani-style garam masala comes from 100 Best Balti Curries, and is very different from the cumin- and corriander-based garam masalas commonly sold in the States.

I love the flavor and scent, especially the star anise and nutmeg and cloves. It's easy to make, and there's nothing quite like fresh garam masala that hasn't spent months sitting on a store shelf before making its way to your kitchen.

This recipe uses black cumin seeds, which have an earthy, almost smoky scent to them. Black cumin seeds are Bunium persicum, more commonly known as kala jeera, and have a thin curved shape similar to cumin or caraway seeds. "Black cumin" is often also incorrectly used as a name for Nigella sativa (aka kalonji or "black caraway" or "charnushka"), which is a small black triangular shaped seed similar to onion seeds. They are not the same thing. (But just to make things more confusing, in Bengali kalo jeera means black cumin and refers to the Nigella seed.)

Bunium persicum is harder to find in the States, and you'll more often see Nigella sold as "black cumin". You can get both kala jeera (black cumin) and charnushka (nigella) from Penzeys Spices.

Brown caradamon has a smoky flavor that's quite different than green caradamon. If you don't have black caradamon, substitute green pods. You'll still get a tasty garam masala. In fact, if you don't have black cumin, try the recipe with regular cumin. It'll still be good. Garam Masala is a highly individual thing -- every chef has their own recipe. Use the spices you like, and you really can't go wrong. The basic preparation method is the same: lightly dry-roast the spices then grind to a powder.

A really good garam masala
Makes 2 Tbsp.

1.5 Tbs black peppercorns
3/4 Tbs black cumin seeds (kala jeera)
1.5 tsp whole cloves
4 large brown caradmon pods (substitute some green pods if you don't have brown)
2 inch stick of cinnamon
1/2 a whole nutmeg
2 star anise

Gently roast all spices and grind everything to a fine powder in a coffee or spice grinder. Store in a tightly lidded small jar.

I usually make a double-batch, which will last me a bit. My coffee grinder is small enough that I have to process the spices in batches. It has no trouble with the whole nutmeg. The cinnamon sticks have been the hardest to grind well. I like to break them into smaller pieces before putting them in the grinder. If your coffee grinder does double-duty as both a coffee and a spice grinder, you will need to clean it really well afterward (see below) — unless you want garam masala flavored coffee.

Coffee/spice grinder after grinding the spices for garam masala

Comments

[Sorbet Lover]

To clean the grinder, at lesat to some extent, take a few tbsp of rice and grind it up. This will help get some of the particles out.

[Gustad Mody]

i love fresh cardamon pods.... i like to suck on them, and then bite into the pods, to eat the sweet seads

[Kitchen Chick]

Sorbet Lover: What a neat idea!

Gustad Mody: Wow. That sounded so interesting that I had to try it right away. I didn't find the seeds to be especially sweet, but the cardamon taste is really enhanced by breathing out slowly through the nose. Very refreshing.

[Cheryl O.]

Do you use the same grinder that you use for coffee? How do you clean it? I worry that cross-contamination would make everything taste wrong. I mean, I've seen running kosher salt through as a reccomended method to clean betgween different spices, but salty coffee doesn't really appeal to me. Cardomom coffee would appeal more.

[Kitchen Chick]

Well, we don't drink coffee, so our grinder is only used for spices. I use a damp towel to wipe out the spices, and it can take a bit of work. I would try the rice suggestion plus a damp towel to pick up any residue. Or you could grind some coffee beans and toss them out, but rice would be cheaper. If you use your grinder for coffee a lot, you may not want to risk it. (Or buy a second grinder for spices only.)

[Tricia]

Hmm, they have something labelled as "nigella" at By The Pound and I had every intention of remembering the other label they had on it to compare to your post...but of course I've forgotten. I must write it down next time!

[Sam]

Another excellent mail order spice shop, less expensive than Penzeys: http://www.thespicehouse.com/info/home.php

Speaking of nigella reminds me of Zingerman's Charnushka Rye - they only make it once or twice a year, but it's wonderful stuff.

[Sam]

Another excellent mail order spice shop, less expensive than Penzeys: http://www.thespicehouse.com/info/home.php

Speaking of nigella reminds me of Zingerman's Charnushka Rye - they only make it once or twice a year, but it's wonderful stuff.

[Kitchen Chick]

I used to make regular trips to Milwaukee, and a stop at The Spice House was always on the itinerary. What a wonderful place! I'm recalling that they and Penzey's have some kind of shared family connection.

And what a timely comment about the rye bread... Zingerman's is making Chernushka Rye bread this June 23 & 24. Pre-ordering to reserve a loaf is generally a good idea.

[Jane]

Sounds great, I will have to give it a try.

[Murph]

It's not the most low-budget solution to the cross-contamination problem, but a local coffee shop owner recently shamed me into getting a burr grinder for coffee, freeing up my blade grinder for spices.

[Lydia]

Definitely use a dedicated coffee grinder for spices. Even if the grinder looks clean after grinding a batch of rice (which is a great way to get most of the spice out), the oils from your spices permeate the plastic cup of the grinder, and will never come out completely. Think of the grinder as a cast iron pan, getting more seasoned each time you use it. And then use a separate grinder for coffee.

[Kitchen Chick]

Lydia: Sounds like excellent advice. I'm not a coffee drinker, so this isn't something I have much experience with myself.

[jaya pai]

i was in search of a new garam masala. Looks like i found one..Thank you for sharing this recipe with us. do i use the stone or seed in the star anise as well,, i normally don't use that.

thanks again

[tara]

Another method for cleaning a grinder is fresh, soft white bread. Just break it up a bit and stuff it in, turn the grinder on. This keeps moisture out. Many folks actually add cardamon to coffee when they grind it, I love it with coffee, but start small because it is strong!

[Brisbane Marketing]

I wish the spices were easier to get hold of. I may have to use mail order to get some of the exotic ones.

[Alkacuuct]

adult webcam sites
webcam sex
live webcam sex
adult cam to cam
live chat
http://livesexcams69.com
xxx webcam
live sex webcams
sex webcams
xxx cam
live sex cam