Makes 50g
The benefit of roasting and grinding your own spices is something that I can't stress enough, the flavour and aromatics that are achieved by freshly roasting and grinding spices is amazing.
In particular, spice blends like Garam Masala are completely incomparable with ready made jars that you buy in the supermarkets.
I would stress that in order to maintain the freshly ground taste you should only keep it for one month, after this it will lose all of the benefits and aromatics of grinding it yourself. Store it in an air tight container, try to keep your spices in a cupboard or spice drawer out of direct sunlight to retain their freshness for longer.
Garam Masala is a fabulous spice blend, it is a perfectly balanced combination of seeds that are used in many recipes, adding a teaspoon of your own mixture to all sorts of dishes will transform them.
I use a Bodum electric coffee grinder to grind my spices and find that it is without doubt one of the most useful and most used pieces of equipment in my kitchen, see my post 'The benefits of grinding your own spices' and to see the grinder I use, see my page 'Shop useful kitchen equipment' for details.
Ingredients:
1 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp cardamom seeds (taken from 30-40 green cardamom pods)
4 tsp whole cloves
7cm piece of cinnamon stick
1 whole nutmeg
Method:
Place all of the spices apart from the nutmeg in a dry frying pan set over a medium heat and roast for a couple of minutes until toasted and fragrant, set aside to cool.
When cool, break the cinnamon stick up slightly with your fingers, grate the nutmeg and add everything to your spice grinder, grind to a fine powder.
Store in a dark place in an airtight container for a month.
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