Rightful owner : Lim Jin Aye.

Garam Masala

115 g (4 oz.) coriander seeds, washed and dried

55 g (2 oz.) cumin seeds, washed and dried

2 tablespoons black pepper

1 tablespoon white pepper

3 teaspoons cardamom seeds

30 g (1 oz.) cinnamon bark, broken into small pieces

2 teaspoons cloves

3 nutmegs





1.      Spread the ingredients in a large aluminum tray.  Heat under a warm

        grill till fragrant and very lightly browned - do not allow to darken.

        Grind mixture, while still warm, in a coffee grinder till very fine.  Keep

        in an air-tight bottle and store in fridge.