Spice Mix: Garam Masala

Once you grind your own garam masala, the jar from the grocery store will gather dust.

This traditional Indian spice blend starts with whole cinnamon sticks, cardamom seeds, cloves, and mace, each roasted separately to bring out their essential oils and deepen their fragrance.

Grind them together and you get a warm, aromatic powder that transforms curries, dal, rice dishes, and roasted vegetables.

The whole process takes about 20 minutes, and a small batch goes a long way.

Kitchen Tips

• Roast each spice separately since they toast at different rates. Cardamom burns faster than cinnamon, so keep them apart.
• Grind while the spices are still warm for the easiest, finest powder.
• Store in an airtight jar away from heat and light. Freshly ground garam masala keeps its punch for about a month.
• A coffee grinder dedicated to spices works best. A mortar and pestle gives you a coarser, more rustic grind.