Here I just copy the source and do very few comments of my own here. Because this post is mainly for myself as a basis for the next steps with Garam Masala and further learning. I'm doing some more linking of ingredients too.
So, the source, copied:
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The Magic Spice - Garam Masala by Petrina Verma Sarkar
This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.
Prep Time: 10 minutes
Cook Time: 4 minutes
Ingredients:
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
Preparation:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
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- It is really important to use proper skillet or pan
- The same goes for choosing the right temperature and timing
- Quite easy otherwise :)
- Coriander seeds
- Cumin, my dear latvian folks, don't take it for ķimenes, even thou it is similar, it's totally not the same :)
- Black pepper
- Black cumin, here I have two versions: Bunium bulbocastanum and Nigella sativa, I have used latter, but starting to think that this is not right one. Even thou nothing is wrong while edible, my friends :)
- Dry ginger powder
- Black cardamom, I do remove skins after roasting
- Cloves
- Cinnamon, I use sticks, not pre-prepared powder
- Bay leaves, are confused with bay laureal (Laurus nobilis, lauru lapas), but Cinnamomum tamala should be used as far as I understand, and I hope I have bought and used the right ones :D
Btw, I have encountered this post several times while googling Indian spices. Again, a copy for my own records (ask me if you can't access original, I'll lend you).
PS There is a movie named Garam Masala, comedy rated good on imdb.com. Don't ask me for a review.
