Garam masala is a mixture of aromatic spices which, unlike curry powder, does not need heating to mellow the flavor. It is usually added to dishes at the end of cooking or sprinkled on top just before serving to brighten the flavor. To make 100g of garam masala, simply dry-fry in a small pan 2 tablespoons of cilantro seeds, 1 tablespoon each of mace and black peppercorns, 1 teaspoon each of cloves and cardamom seeds and a 6 cm piece of cinnamon stick broken into pieces. When the spices smell rich and pungent, grind them together in a coffee grinder or pound finely in a mortar. Store the garam masala in an airtight jar, away from heat and light.

** Asian Recipes **