Garam Masala

Garam Masala
The 'garam' means hot and the 'masala' a mixture of spices, so this is a hot spice mixture. The heat however is not a heat you would taste as with chillies, but one that affects the body. This theory originates from the Hindu concept of medicine and diet called tridosha, which teaches that some foods have a warming effect on the body while others have a cooling one. Spices such as cloves, cinnamon, black cardamoms, and nutmeg are garam constituents of this aromatic mixture.
The garam masala should be put in foods towards the end of cooking and is sometimes also sprinkled onto cooked meat, vegetables, and yoghurts as a garnish.


How to Make Garam Masala
This makes about three tablespoons.
1 tablespoon coriander seeds
1 tablespoon cummin
1 teaspoon green cardamoms
1 teaspoon cloves
1 teaspoon black peppercorns
2 sticks of cinnamon, approx two inches in length
2 bay leaves
½ small nutmeg
4 black cardamoms
Place all ingredients into an electric coffee grinder and grind for one minute. Carefully remove lid and test by rubbing a little of the mixture between forefinger and thumb. Finely ground spices should not feel gritty. If necessary, switch on the machine for another few seconds.
Put the garam masala into a small airtight container, preferably made of glass or plastic, and label.
There are various other mixtures and condiments used in this book which I feel may require explanation.