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Mughal Garam Masala
From Classic Indian Cooking, by Julie Sahni

To grind spices, put the spices in the jar of a coffee grinder, a spice mill, or an electric blender, and grind them to a fine powder. The food processor is not suitable for grinding a blend of spices of varying hardness and size. It works well for spices that crumble easily, such as roasted cumin seeds.


1/2 cup (about 60) black, or 1/3 cup (about 200) green cardamom pods
2 cinnamon sticks, 3 inches long
1 tablespoon whole cloves
1 tablespoon black peppercorns
1-1/2 teaspoons grated nutmeg (optional)


Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all the spices except nutmeg, and grind them to a fine powder. Mix in the grated nutmeg, if desired.

Store in an airtight container in a cool place.

Note: The recipe may be cut in half.

Yield: Makes 3/4 cup

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Related Articles:
How to Make (and Define) Garam Masala
How to Use Herbs & Spices
Substitution: Fresh Herbs & Spices for Dried
What is a Substitute for Cardamom?
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