Garam Masala

Garam Masala

*This is not the recipe for Jessica Tijerina’s Garam Masala Spice Mix

Yield:  1 cup spice mixture

Ingredients

1/2 cup Coriander (seed from the same plant as Cilantro)

1/4 cup Cumin Seeds

1/4 cup Cardamom

1/4 cup Fennel

1/2 cup Black Peppercorns

1/2 cup Cloves

1 clove Star Anise

1 stick of Cinnamon

Method

1. In a small pan over medium heat, saute all ingredients for 2-4 minutes until you can smell the spices and see the oils coming off of them.
2. Immediately remove the pan and place the spices into a coffee grinder or mortar and pestle and grind until a fine powder remains. (Often times you may want to break up the cinnamon stick into smaller pieces)
3. If using a mortar and pestle it will take longer. You may also want to sift the spices to create a much finer spice. 
4. Keep in an airtight container in a cool, dry place for up to 2 years. (Preferably glass)