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Preparation of Garam massala

For 50g of garam massala



  1. Roast coriander, cardamom, cumin, cloves and black pepper seeds

  2. Remove and let cool

  3. Crush the cinnamon sticks

  4. Place the spices in a mortar or blender and stir in the grated nutmeg

  5. Reduce the mixture and fine powder

  6. Store the garam massala in an airtight container, protected from light and at room temperature.