Jean Immerwahr’s Garam Masala

This fragrant and enticing blend of spices is used in most Indian dishes for extra taste and flavor.  There’s much variety in the formulas used in different regions for this mixture.  The one here presented is our favorite.  Just to smell it in the jar makes people roll their eyes and wonder how soon they can taste it.  When used as directed, other ingredients acquire new importance and individuality.  It should be used sparingly, and not in every dish in a single meal.  Our formula is not ‘hot.’  [editor’s note, if you like a spicier garam masala, just add some cayenne.]

Garam Masala (all spices ground)

Make up a supply ahead of time for convenience

½ tsp cumin

¼ tsp black pepper

1/8 tsp cinnamon

1/8 tsp cloves

= 1 tsp of garam masala

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