Garam Marsala Spice

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Garam Masala

 

5 3-inch (8 cm) pieces of cinnamon stick

1/2 cup (125 ml) cardamom seeds

1/2 cup (125 ml) whole cloves

1/2 cup (125 ml) whole cumin seed

1/4 cup (60 ml) whole coriander seeds

1/2 cup (125 ml) whole black peppercorns

 

Combine the whole spices in a heavy skillet over moderate heat and

toast for a few minutes, until they are warm and aromatic. Allow to

cool, then pulverize in an electric blender or coffee grinder (that

you use exclusively for grinding spices) until it forms a fine powder.

This recipe makes about 1 1/2 cups (375 ml) and may be stored in an

airtight container at room temperature for several months without

losing its flavor.

 

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My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

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