Garam Masala
How to make your own Garam Masala spice mix
Indian Spice Mix. Published by Jon Scaife.
LOW
Energy Density
NANkcal/g
NANkcal/g
LOW
FAT
INFg per serve
INFg per serve
LOW
SATURATES
INFg per serve
INFg per serve
HIGH
SUGARS
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INFg per serve
HIGH
SALT
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INFg per serve
Suitable for:HalalKetogenicKosherLong-lifeVegansVegetarians
Simple dry spice mix that will keep for months in a well sealed jar. This recipe makes enough to fill a standard size jam or honey jar.
Preparation
- Cut the whole nutmeg into a few pieces
- Grind all the whole spices (including the nutmeg) in a spice grinder
- Add the pre-ground ingredients and store
Ingredients
- 6 tbsp whole coriander seed
- 4 tbsp whole cumin seed
- 3 tbsp black peppercorn
- 1 tbsp fennel seed
- 2 tsp cloves
- 1 nutmeg
- 3 tbsp ground cinnamon
- 3 tbsp ground cardamom
Equipment
- Knife to cut the nutmeg into pieces
- Spice grinder
- Storage jar
Notes
Nutritional Facts
- Serving size: INFg
- (0% / 0%) Calories: INFkcal
- (0%)Total fat: INFg
- (0%) Saturated fat: INFg
- (0%) Unsaturated fat: INFg
- (0%) Cholesterol: NANmg
- Trans Fat: INFg
- (0%)Total carbohydrates: INFg
- (0%) Sugars: INFg
- (0%) Fibre: INFg
- (0%)Protein: INFg
- Salts
- (0%) Sodium: INFg
- (0%) Potassium: INFg
- Minerals
- Calcium: INF%
- Iron: INF%
- Zinc: INF%
- Magnesium: INF%
- Phosphorus: INF%
- Copper: INF%
- Manganese: INF%
- Selenium: INF%
- Fluoride: INF%
- Cryptoxanthin: INFg
- Lycopene: INF%
- Lutein: INFg
- Vitamins
- Vitamin A: INFmg
- Thiamin (B1): INF%
- Riboflavin (B2): INF%
- Niacin (B3): INF%
- Vitamin B5: INF%
- Vitamin B6: INF%
- Folate (B9): INF%
- Vitamin B12: NAN%
- Choline: INF%
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- Vitamin D: NAN%
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- Arginine: INFg
- Aspartic Acid: INFg
- Glutamate: INFg
- Glycine: INFg
- Proline: INFg
- Serine: INFg
- Tyrosine: NANmg
- Alanine: INFg
- Cystine: NANmg
- Amino Acids
- Histidine: NANmg
- Isoleucine: INFg
- Leucine: INFg
- Methionine: NANmg
- Phenylalanine: INFg
- Threonine: INFg
- Tryptophan: NANmg
- Valine: INFg
- Lysine: INFg
- Betaine: INFg
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