Garam Masala (North Indian Punjabi)

Garam Masala is an aromatic spice blend designed to activate heat in the body, derived from principles in Ayurvedic medicine. Put simply, garam means "hot," and masala means "blend" in Hindi. It's generally considered to be from Northern India, where the cold weather called for a warming spice blend.

3 tsp. ground cardamom seeds
1 (½") stick cinnamon, freshly grated
1 tsp. ground cloves
1 tsp. ground black cumin seeds
1 tsp. ground cumin seeds
1 tsp. ground nutmeg
1½ tsp. black pepper, freshly cracked

Put the cloves, cardamom, coriander and cumin seeds onto a tray and dry toast for a few minutes in the toaster. (Be careful not to burn the spices.) When you begin to smell the spices, they are done. Allow to cool.

Add the toasted spices to the rest of the spices and mix together well (use your coffee spice grinder) and store in the dark in an airtight spice jar.

As well as being used in many curry mixes, this goes well with yoghurt as a garnish.

Garam masala is generally added at the end of cooking time.