This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets.

Recipe by Cooking Light November 2001

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
1/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container.

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Nutrition Facts

69 calories; calories from fat 46%; fat 3.5g; saturated fat 0.5g; mono fat 1.6g; poly fat 0.3g; protein 2.5g; carbohydrates 11.7g; fiber 5.9g; cholesterol 0mg; iron 6.3mg; sodium 19mg; calcium 149mg.
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