Try this Garam Masala recipe, or contribute your own.
Suggest a better description(Adapted from "A Taste of India," by Madhur Jaffrey, Atheneum, 1986) Sort the peppercorns, coriander seeds (dhania), caraway seeds (jivan), cloves, cumin, and remove the skin from the cardomoms. Mix together, and grind fairly finely (not powdery) in a coffee grinder. Mix in the previously grond cinnamon, and keep the garam masal in an air tight jar. Yield: About 1/4 cup Posted to CHILE-HEADS DIGEST V3 #345 by Anup Jassal
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 26 | ||
Calories from Fat: 7 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.6mg | 0 % | |
Potassium 123.9mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 3.3g | ||
Protein 1.1g | 2 % | |
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: 26
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