Garam Masala

Preparation

1. Cut the whole nutmeg into a few pieces and cut up the bay leaves into smaller pieces
2. Keep the other ingredients whole
3. When needed toast and grind only what is needed. The spices keep their flavour much better when left whole

Notes

• A typical amount would be 2tsp per person in a curry, which is around 8-10g which is the value used to calculate the portions and nutrition

Ingredients

• 3tbsp coriander seeds
• 2 whole stick cinnamon (~7.5cm each)
• 3tbsp cumin seeds
• 1tbsp black peppercorns
• 2tsp cloves
• 2tsp green cardamom
• 1 star anise (broken into pieces)
• 2 Indian bay leaves (cut into a few pieces)
• 2 black cardamom (broken into several pieces)
• 2 strands mace (cut into pieces)
• 1 tbsp fennel seed
• 1 whole nutmeg

Equipment

• Knife to cut the nutmeg into pieces
• Spice grinder
• Storage jar

Nutritional Facts

• Serving size: 4.1g
• (1% / 1%)   Calories: 14kcal
• (1%)Total fat: 0.7g
• (1%)   Saturated fat: 0.2g
• (1%)   Unsaturated fat: 0.4g
•     Mono: 0.3g
•     Poly: 0.1g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 2.3g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (4%)   Fibre: 1.1g
• (1%)Protein: 0.5g
• Salts
• (0%)   Sodium: 3.4mg
• (1%)   Potassium: 52mg