Garam Masala - J. Kenji López-Alt

Garam Masala

6 to 8 green cardamom pods, green husks removed and discarded

2 tablespoons (20 g) whole coriander seed

1 tablespoon (10 g) whole cumin seed

1 tablespoon (12 g) whole black peppercorns

1 teaspoon (4 g) whole cloves

1 teaspoon (4 g) fennel seed

1 (3-inch) stick of cinnamon (6 g)

1 star anise pod (1g)

1/2 teaspoon (2 g) ground nutmeg or mace

Directions

Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet set over medium heat. Cook, tossing frequently, until aromatic and toasted-smelling, about 2 minutes. Transfer to a spice grinder or mortar and pestle. Add ground nutmeg. Grind into a fine powder. Garam masala can be stored in an airtight, light-free container for up to 6 months.