Basic Masalas.

Masala the Indian word for a blend of spices. Spice blends are easy to prepare and can be adapted to suit personal tastes. Try adding a pinch more of cinnamon or ginger if you’re particularly fond of these flavours.

The following are recipes for simple masala’s that can be prepared quickly and easily:

(To enhance the flavour of a masala, gently dry-fry all whole spices on a low-medium heat for about 3 minutes until they give off a rich aroma before grinding.)

Tip: Organic spices are a little more expensive but a far superior in flavour and aroma than conventional spices.

Basic Garam Masala.

In India there are several versions of this well known spice blend each varying from region to region.

10 green cardamoms

6 tbsp coriander seeds

4 tbsp cumin seeds

10 cloves

1 cinnamon stick

1 tsp black peppercorns

3 dried bay leaves

1 tsp ground nutmeg

1. Bruise the cardamom pods and place all the ingredients apart from the ground nutmeg into a dry, warm pan.

2. Gently fry the spices on a low-medium heat for about 3 minutes until they give off a rich aroma.

3. Remove the seeds from the cardamoms and discard the skin. Grind all the spices to a fine powder.

4. Store in an air-tight container, in a cool dry place away from direct sunlight.

Mixed Spice.

3 tsp ground allspice

6 tsp ground cinnamon

1.5 tsp ground cloves

3 tsp ground nutmeg

3 tsp ground ginger

Mix all the spices well in a blender and store in an airtight jar away from direct light. For optimum flavour use within 3 weeks.