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Title: Basic Garam Masala (Indian Spice)
Yield: 1 Servings

Ingredients

      2    cinnamon sticks
      3    bay leaves
     40 g  (1 1/2 oz) cumin seeds
     25 g  (1 oz) coriander seeds
     20 g  (3/4 oz) green or black
      1    cardamom seeds
     20 g  (3/4 oz) black peppercorns
     15 g  (1/2 oz) cloves
     15 g  (1/2 oz) ground mace

Instructions

This is a version of the most common type of garam masala used
throughout Uttar Pradesh and the Punjab, which goes well with
onion-based sauces for meats and poultry. It is a spicy, pungent
blend. Change the proportions to suit your taste and the dish.

Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a
heavy frying pan and after 2-3 minutes put in the whole spices. Dry
roast over a medium heat until the color darkens, stirring or shaking
the pan frequently to prevent burning. Leave to cool, then grind and
blend with the mace. In an airtight container, the mixture will keep
for 3-4 months.

* To make a mild and subtle Moghul Masala, use only green cardamoms,
cinnamon, black peppercorns, mace and a few cloves.

* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan
seeds and chilies.

* For a mildish Kashmiri Masala, use black cumin seeds, green
cardamoms, black peppercorns, cloves, cinnamon, mace, and add a
little grated nutmeg.

* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds,
chilies and ground turmeric, and double the amount of coriander seeds.

Source: Jill Norman "The Complete Book of Spices" Viking Studio
Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with
full color photographs of the herbs and spices- whole, mixed, ground.

Recipe By : Jill Norman * Web File 4/97

From: Peggy Morgan Date: 18 May 97 Mastercook
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