A masala is a mixture of spices, either dry or in the form of a paste, and there are many masalas for many uses. This one is a fragrant blend of spices—not especially hot—which is sometimes added to food during cooking and sometimes sprinkled over a dish just before serving. It is not curry powder. It can be used alone, but more often it is blended with other seasonings.
• ¼ cup cardamom pods
• 2 Tbs. peppercorns
• 2 Tbs. cumin seeds
• 2 sticks cinnamon, each 2 inches long
• 2 tsp. whole cloves
• 1 tsp. ground mace
• 2 Tbs. ground coriander
• 1 bay leaf
1. Spread the spices out on a large metal pan and roast them in a 200 degree oven for about 20 minutes, stirring them often and making sure they don’t scorch.
2. Remove them from the oven and shell the cardamom seeds, discarding the pods. Crush the cinnamon sticks by wrapping them in a towel and pounding them with a wooden mallet or other blunt instrument.
3. Combine all the spices and grind them, in batches if necessary, in an electric blender or food processor, until they are a powder. If you don’t have a blender, you can grind the spices in a stone or ceramic mortar and good luck to you.
4. Keep the masala in an airtight container, at room temperature.
