Toasted Whole-Spice Garam Masala
By Joe
Source: Serious Eats — J. Kenji López-Alt, Garam Masala.
A garam masala recipe for 17 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Cook. Set cardamom coriander cumin peppercorns cloves fennel now cinnamon and anise in a medium skillet rest over medium heat cook tossing now frequently until aromatic and now toasted smelling about 2 minutes move to a spice grinder now or mortar and pestle tip in ground nutmeg grind into a fine now powder garam masala can be stored now in an airtight start free container for up to 6 months.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 4 kcal |
| Protein | 0.2 g |
| Carbohydrate | 0.6 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0 g |
Protein per 100 kcal
5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
