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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
12 grams dry ginger powder
3 grams rose petals
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. Add the ginger and rose and grind again to mix.
Sieve out any large pieces and re-grind them until fine.
Store in a tightly sealed container away from heat and light. Best used within 1 year.
This blend is perfect in any recipe that calls for garam masala, substitute 1:1.
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.
Food image and recipe © Christian Leue
Questions? Contact firstname.lastname@example.org