Makes about 1 3/4 cups/190 grams
55 grams cumin seeds
18 grams dhania seeds
28 grams fennel seeds
10 grams caraway seeds
5 grams Kampot red pepper
5 grams long pepper
10 grams Tellicherry black pepper
8 grams mace
4 grams Vietnamese cinnamon
4 grams soft stick cinnamon
12 grams cloves
4 grams green cardamom
4 grams black cardamom, seeded
5 grams nutmeg
3 grams cinnamon buds
2 grams cinnamon leaf (Cinnamomum tamala), crumbled
3 grams rose petals
12 grams dry ginger powder
Toast the cumin, dhania, fennel, caraway, and peppercorns in a skillet over medium heat. Stir constantly and stop when they smell fragrant (about 2-3 minutes). Remove to a cool bowl.
Grind all of the spices together except for the ginger and rose petals. Add the ginger and rose and grind again to mix.
Sieve out any large pieces and re-grind them until fine, sift to combine with the remaining sieved spice and discard any hard bits remaining in the sieve.
Store in a tightly sealed container away from heat and light. Best used within 1 year.
Variations & Ideas:
This blend is perfect in any recipe that calls for garam masala, substitute 1:1.
Add a couple teaspoons to add complexity when making dishes like Japanese Curry or Spiced Flatbreads.
Add to mayonnaise and use for deviled eggs, on sandwiches, and more.
Crust meats with salt and spice before grilling or roasting. Great on a ribeye.
Add to fruit salad or compote.
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