Garam Masala
10 green cardamoms
6 tablsp coriander seeds
4 tablsp cumin seeds
10 cloves
5cm piece cinnamon stick
1 tablsp black peppercorns
3 dried bayleaves
1 tblsp ground mace
- Gently warm a heavy based pan.
- Bruise the cardamom pods by lightly crushing with a flat blade knife until outer husk is cracked but seeds dont fall out
- Dry fry the cardamom pods, coriander seeds, cumin seeds, cloves, cinnamon stick, black peppercorns and bay leaves in the pan on a gentle heat until they give off a rich aroma while shaking the pan constantly. Over roasting can scorch the spices.
- cool the spices.
- Remove seeds from cardamoms.
- Break cinnamon stick into small pieces.
- Grind to fine powder in a coffee grinder.
- Add in the ground mace.
- Makes 16 tablespoons.
Curry powder
6-8 dried chillies
8 tblsp coriander seeds
4 tablsp cumin seeds
2 tsp black mustards seeds
2 tsp black peppercorns
1 tablsp ground turmeric
1 tsp ground ginger
- Remove the stalks and seeds from the chillis.
- Dry fry the chillis, coriander seeds, cumin seeds, mustard seeds and black peppercorns in a heavy based pan on a gentle heat until they give off a rich aroma while shaking the pan constantly.
- cool the spices.
- Grind the roasted spices in a coffee grinder.
- Stir in the turmeric and ginger.
- Makes 16 tablespoons
Chilli powder
- De-seed dried chillis, dry fry them and grind to required fineness or use dried chillies, The South Devon Chilli Farm has some sensible advice worth following.
1 tblsp ground allspice
1 tblsp ground cinnamon
1 tblsp ground nutmeg
2 tsps ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger
- Measure out the spices into a sterilised jar
- Put the lid on and shake well
3¾ tsps ground nutmeg
3¾ tsps ground cumin
3¾ tsps ground coriander
2 tsps ground allspice
2 tsps ground ginger
1 tsp ground cinnamon
1 tsp cayenne pepper
- Measure out the spices into a sterilised jar
- Put the lid on and shake well
