Re: spices, was -Several Questions Please - LONG!!

[Guest guest]

Bonita, here is a garam masala recipe from?one of my?indian cook books. The

author writes, " Garam masala is not a standardized spice mixture.... there are

many regional variations. "

Finely grind all the following spices in a clean, electric coffee-grinder or

spice grinder until finely ground. Store in a jar with tight-fitting lid, away

from heat & sunlight.

1 Tbsp cardamom seeds

2 inch stick of cinnamon

1 tsp black cumin seeds, (or regular cumin seeds if unavailable)

1 tsp whole cloves

1 tsp black peppercorns

1/4 of an average sized nutmeg (note from author: " just hit a nutmeg lightly

with a hammer. It is very soft and breaks quite easily. " )

Spice equivalents (from my other book):

1 inch piece of ginger = 1 1/4 tsp ground ginger

1 inch stick of cinnamon = 1 tsp ground

1 tsp whole cloves = 3/4 tsp ground

1 tsp mustard seeds = 1 1/2 ground

1 tsp cumin seeds = 1 1/4 tsp ground

4 cardamoms = 1/2 tsp ground

I also have several different recipes for curry powder, if you are interested.

Cheers, (in Canada)

SCD 3 1/2 weeks

me: CFS (20 years)

son: Aspergers, age 14

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