Try this Garam Masala Spice Mix recipe, or contribute your own.
Suggest a better descriptionBreak open the cardamom pods, discard the skins, and reserve the seeds. Break the cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or kitchen mallet. Heat a dry skillet for about 2 minutes over medium heat. Combine the cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the seeds turn golden brown. Cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender. Grind to a fine powder. Store the mix in a jar and remember to date it. It will keep, tightly covered in the refrigerator, for up to 3 months. Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Cup (149g) | ||
Recipe Makes: 1 | ||
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Calories: 466 | ||
Calories from Fat: 126 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.3mg | 3 % | |
Potassium 1896.6mg | 50 % | |
Total Carbohydrate 92.9g | 27 % | |
Dietary Fiber 40.6g | 162 % | |
Sugars, other 52.3g | ||
Protein 19.4g | 28 % | |
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: 466
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