Try this Garam Masala recipe, or contribute your own.
Suggest a better descriptionStandard indian spice used to jazz up curries. Added at the end of cooking so as to preserve its aroma. Many spice blends are easier bought, but home made garam masala tastes much better than anything premade. Roast all the spices except the mace in a dry wok over a low heat until it goes several shades darker and emits a nice roasted aroma. DONT BURN THE SPICE. Let it cool in the freezer, grind in a coffee grinder or spice mill, then mix in the mace. Posted to recipelu-digest Volume 01 Number 448 by CarickGirl
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 72 | ||
Calories from Fat: 28 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.5mg | 1 % | |
Potassium 339.4mg | 9 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 7.9g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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