AllieBaba
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- Oct 2, 2007
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- #21
True: I don't really know wtf the stuff is, but some of it must be used in almost all chinese food. I had a bottle and ran out, began making stuff without it, and thought "Samson, WTF are YOU DOING!!!"
The basic variety includes anise, cinnamon, fennel, cloves, and pepper. I have a rub which is a 12 spice version with the additions of cardamom, chipotle, cumin and some citrus flavoring - it's great for grilling.
a 12 spice? Product Label Name?
GARAM MASALA
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Ingredients:
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1 pieces)
¾ tsp crushed bay leaves
Preparation:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn of the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place
The Magic Spice - Garam Masala