On 2/2/12 1:18 PM, Mike Muth wrote:
> This spice blend is found in many Indian and S. Asian dishes. I've also
> used it with some Algerian and Moroccan recipes.
>

Here is an alternative one by a long ago RFC poster Blacksalt-

Ajmer's garam masala....purists take note, this recipe has alot more
cumin and coriander than the Indian cookbooks, but most of the recipes
add more of this. This is my ex MIL's mix. Keep in freezer in glass and
it will last months
2 C whole coriander
1 cup whole cumin
3 inches fat cinnamon
3 heaping teas of whole clove
5 teas. whole black pepper
scant single teas. of ajwain (optional)
7-8 whole green cardamon pods
For a slightly smokey version, use one big black cardamon pod for the
green. For large batchs I use Penzey's cardi seeds...cheaper in bulk.
Grind in a coffe grinder, sieve finely, regrind that which doesn't pass
until all you have left a the tasteless fibre of the coriander.

blacksalt