Garam marsala spice mix

1 cup

Ingredients

Quantity Ingredient
9 tablespoons Cardamom pods
3 Cinnamon sticks, (one inch)
6 teaspoons Fenugreek seeds
3 tablespoons Cumin seeds, whole
3 tablespoons Coriander seeds, whole
6 teaspoons Turmeric, ground
3 tablespoons Black pepper, freshly ground
1½ teaspoon Cloves, whole

Directions

Break open the cardamom pods, discard the skins, and reserve the seeds. Break the cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or kitchen mallet. Heat a dry skillet for about 2 minutes over medium heat. Combine the cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the seeds turn golden brown.

Cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender. Grind to a fine powder. Store the mix in a jar and remember to date it. It will keep, tightly covered in the refrigerator, for up to 3 months.

Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019. Submitted By JIM MOREY On 12-06-94

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