FAQ for uk.food+drink.indian Newsgroup

• 1 tsp cardamon seeds
• 2 tsp cloves
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 2 dried bay leaves
• 3 inch piece of cinnnamon stick
• 1 tbsp black peppercorns
• 1 dried red chilli

Method

1. Grind the lot together
2. Er...
3. ...that's it.

I think it is worth roasting the whole spices in a dry frying pan before grinding. This helps get rid of that "powdery spice taste" - sorry , hard to explain what I mean, but I find Garamasala can ruin a potentially good curry if you add too much or don't prepare properly.

• 90 g cumin seeds
• 45 g cloves
• 40 g cinnamon
• 10 cardamon pods

• 90 g black peppercorns
• 90 g coriander seeds
• 5 cardamon pods
• 30 g cinnamon
• 30 g cloves

30 g cumin seeds
• 6 cardamon pods
• 4 coriander seeds
• 30 g fennel seeds
• 1 clove
• 2 cm stick cinnamon

• 30 g cumin seeds
• 16 cloves
• 15 black peppercorns
• 6 cardamon pods.

• 4 teaspoons lightly roasted and ground cumin seeds.
• 1.5 tablespoons amchoor (ground mango powder)
• 2 teaspoons cayenne pepper
• 1 teaspoon finely ground black pepper
• 0.75 teaspoon finely ground black salt
• 1-teaspoon salt