Cape Malay Masala
This version of masala is a variation of the traditional Indian spice mix known as garam masala.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 cup coriander seeds
3/4 cup cumin seeds
1/4 cup dried hot red pepper flakes
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons black peppercorns
3 cardamom pods*
1/2_ teaspoon whole cloves
a 1-inch piece cinnamon stick
Preparation
Step 1
Preheat oven to 350°F.
Step 2
In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
Step 3
Masala keeps in an airtight container 6 months.
Step 4
*Available at East Indian markets and some specialty food shops.
