Gharam Masala

Have you ever tried looking for Gharam Masala in your grocery and can't find it? I have, I haven't been able to find it anywhere.

What is it? Gharam Masala from Hindi Gharam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone, or with other seasonings. The word gharam refers to spice intensity, not heat; gharam masala is pungent, but not "hot" in the same way as a chili pepper.

Over time I have put together a list of spices that are in in, and thought I would share here with you.

¼ cup Black cardamon pods

5 Cinnamon sticks, broken up

2 tablespoons Cloves

¼ Nutmeg seed, grated

¼ cup Black peppercorns

¼ cup Caraway or cumin seed

½ cup Green cardamom pods, husked

2 tablespoons Black cardamom pods, husked
3 Cinnamon sticks, broken up
¼ cup Cloves
¼ Nutmeg seed, grated
¼ cup Black peppercorns
¼ cup Cumin seed
½ cup Coriander seed
1 cup Green cardamon pods, husked
2 Cinnamon sticks, broken up
¼ cup Cloves
1 tablespoon Nutmeg, grated
¼ cup Black peppercorns
1 cup Green cardamon pods
5 Cinnamon sticks, broken up
¼ cup Cloves
½ Nutmeg seed, grated
¼ cup Black peppercorns
½ cup Black cumin seed
½ cup Aniseed or fennel seeds

Here’s how to Prep everything, so that you can save & keep on hand the next time your recipe calls for a bit.

First, roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.

Next, remove the spices from the pan and grind them to a fine powder in a coffee grinder.

This will keep well when stored in an airtight jar for up to 6 months.