| India is known for its excellent cuisine, it's unique regions | | | | garam masala. Cardamom loses its essential oils and |
| of cooking, and a pleasant dining experience. India is | | | | flavors quickly after being cracked and ground, and so |
| distinguished in the world's cuisine for it vegetarian | | | | buying the pods and toasting and grinding is the best |
| dishes. One thing all of the regional cuisines of India | | | | method of use for this great spice. |
| have in common is its use of spices. | | | | To make Garam Masala, use the following ingredients: |
| Garam masala is an essential ingredient in the cooking | | | | 2 cardamom pods, seeded |
| of the Punjab region of northern India. Loosely defined, | | | | 1 teaspoon whole cloves |
| "masala" is any blend of spices, and "garam" means | | | | 30 whole peppercorns |
| hot. | | | | 2 teaspoons whole cumin seed |
| Generally, garam masala is added to the dish very | | | | 1 2-inch piece cinnamon stick |
| shortly before serving to enhance flavor. Garam | | | | 1 teaspoon coriander seeds |
| Masala is also an excellent rub for chicken and beef. | | | | 1/2 teaspoon ground nutmeg |
| Garam masala is available prepared in ethnic groceries, | | | | The best method for making garam masala is to toast |
| and specialty stores such as World Market. The | | | | and then grind the ingredients. This is accomplished by |
| disadvantage of this is that one doesn't know how old | | | | placing the seed ingredients one at a time in a pan |
| the spices are, or what changes in temperatures and | | | | over medium high heat, and shaking them until they just |
| packaging it has been subjected to. One takes a | | | | begin to smoke and release their distinctive aromas. It |
| chance on the potency and fragrance of this blend if it | | | | will take approximately 1-3 minutes. Be sure not to burn |
| is bought already prepared. It is a simple process to | | | | the seeds! |
| make garam masala, and ingredients, with the | | | | Place the toasted ingredients in a spice mill, and grind to |
| exception of cardamom pods, are readily available. | | | | a fairly fine mixture. The garam masala can then be |
| cardamom pods are available in Indian and natural food | | | | stored in a tightly sealed glass jar for up to 6 months. |
| stores. Buy the green pods versus the white pods, | | | | Any time after that and the spices will begin to lose |
| which are bleached. Cardamom is an expensive spice, | | | | flavor and aroma. |
| second only in price to saffron. It is expensive because | | | | I use garam masala for a rub for roasted or grilled |
| it has to be handpicked. This spice is best used by | | | | chicken and beef. The aroma and flavor are |
| toasting the seed removed from the pod, and then | | | | outstanding, and chicken baked or grilled will retain the |
| ground in a spice mill, along with the other ingredients of | | | | excellent flavor of the garam masala. |