Directions:
- Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
- Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
- Garam Masala keeps for 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.94 Kcal (42 kJ) | ||
| Calories from fat | 8.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 1% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 13.34mg | 1% | |
| Potassium | 16.76mg | 0% | |
| Total Carbs | 0.55g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 0.16g | 0% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 464.63 Kcal (1945 kJ) | ||
| Calories from fat | 378.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.07g | 1% | |
|---|---|---|---|
| Cholesterol | 25.57mg | 0% | |
| Sodium | 623.44mg | 1% | |
| Potassium | 783.18mg | 0% | |
| Total Carbs | 25.62g | 0% | |
| Sugars | 2.71g | 0% | |
| Dietary Fiber | 11.68g | 1% | |
| Protein | 7.4g | 0% | |
| Vitamin C | 7.2mg | 0% | |
| Iron | 18.7mg | 2% | |
| Calcium | 375.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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