Garam Masala
Learn how to make Garam Masala spice blend, a key ingredient in many Indian-inspired recipes. Take a shortcut and use all ground spices, or toast and grind whole spices for a more authentic version.
Servings 12 teaspoons
Calories 7kcal
Ingredients
- 2 tablespoons ground cinnamon
- 1 tablespoon freshly ground black pepper
- 2 teaspoons ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
Instructions
- In a small bowl, combine cinnamon, pepper, cloves, cardamom, and ginger. Store in an airtight container.
Notes
- Whole spices: To substitute whole spices, in a small skillet over medium-high heat, add 10 cinnamon sticks, 1 Tbsp. whole black peppercorns, and 1 Tbsp. whole cloves, and toast until fragrant, about 1 minute. Transfer to a spice grinder and add the seeds of 20 green cardamom pods (cracked open, seeds removed, pods discarded), and 1 tsp. ground ginger. Pulse until finely ground. Store covered in the pantry for up to 6 months.
- Yield: This recipe makes about 1/4 c. of garam masala.
- Storage: Store your homemade garam masala in an airtight container in the pantry for up to 6 months.
Nutrition
Serving: 1 tsp | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg