In the Kitchen: Garam Masala

(WTNH)– Rinku Bhattacharya of Spice Chronicles shows us how to make Heirloom Spice Blends and Garam Masala.

Rinku shows us how to make Garam Masala a fragrant spice blend that is used for finishing of dishes. It is now very popular, and also used in tea cookies and cakes.

Rinku Bhattacharya is a cooking teacher, blogger and food writer. She writes the blog, Spice Chronicles that provides readers simple Indian recipes that work with local and seasonal produce. Rinku is also the author of Spices and Seasons, Simple, Sustainable Indian Flavors and The Bengali Five Spice Chronicles (winner of the 2013 Gourmand Award).

Garam Masala Recipe:

Fragrant warm spices such as cloves, cinnamon, and cardamom come together in this all-purpose blend. Like practically everything in Indian cooking, there is no one recipe for
garam masala—it varies from household to household, and consequently, from chef to chef.


? cup green cardamom seeds
3 or 4 (2-inch) cinnamon sticks
2 or 3 bay leaves
1 or 2 star anise
¼ cup cloves
1 teaspoon black peppercorns
2 teaspoons cumin seeds (optional)


1. Place the green cardamom seeds, cinnamon sticks, bay leaves, star anise, cloves, peppercorns, and cumin seeds (if using) in a dry skillet and lightly roast for about 1 to 2 minutes.
2. Grind the toasted spices in a spice mill or coffee grinder and store in an airtight jar in a cool place.

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