Garam Masala Home Blend

Method

1. 1. Dry Roasting:
      In a dry pan over medium heat, individually roast the cumin seeds, coriander seeds, cardamom seeds, black peppercorns, and cloves until they become fragrant. Stir continuously to prevent burning. This process enhances the flavors of the spices.
   2. Cooling:
      Allow the roasted spices to cool completely. You can transfer them to a plate or bowl to speed up the cooling process.
   3. Grinding:
      Once cooled, grind the roasted spices along with cinnamon and nutmeg in a spice grinder or mortar and pestle until you achieve a fine powder. Make sure to grind in batches if needed.
   4. Straining (optional):
      If you want an extra smooth Garam Masala, you can sift the ground mixture through a fine mesh strainer to remove any coarse particles.
   5. Storage:
      Transfer the Garam Masala to an airtight container and store it in a cool, dark place. Properly stored, it can last for several months, but for the freshest flavor, consider making smaller batches.

   Pro Tips

   • Roasting Perfection: Take the time to individually dry roast each spice for an intensified flavor profile.
   • Grinding Consistency: Achieve the desired texture by ensuring all spices are finely ground, creating a harmonious blend.
   • Storage Savvy: Preserve the freshness by storing your homemade Garam Masala in an airtight container, away from heat and sunlight.

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