masala” in Hindi
Yield: Approximately 1½ cups
If the basic garam masala doesn’t do it for you, and you want
something even stronger and spicier, try this one.
Ingredients:
¼ cup freshly ground black pepper
¼ cup ground black cumin seeds
¼ cup ground cinnamon
¼ cup ground cloves
¼ cup ground green cardamom seeds
2 teaspoons saffron threads dry-roasted and ground
Directions:
Before you start, dry roast and crush the saffron. Then, combine and roast all the spices in a medium-sized cast-iron or nonstick skillet, swirling and shaking the pan over medium heat for about two minutes, or until cooked through.
Allow it cool, then place in an airtight container and store the container in a cold, dark area for about 30 days at room temperature or about a year in a refrigerator.
