In English garam means warm and marsala means blend of spices. So we are about to make Garam Marsala, warm blended spices. The are many blends but this one is a great all-rounder that is ten time better than what you get at the supermarket.
Garam Marsala is a digestive aid that will also warm you up, a perfect Winter blend.
- 1/2 cup of whole coriander seeds
- 1/4 cup of cumin seeds
- 9 cinnamon sticks (about 2.5 cms)
- 2 tablespoons of cloves
- 10 tejpatta (Indian bay leaves)
- 10 black cardamons (amount optional to taste)
- 1 1/2 tablespoons of whole black pepper
- 1 inch piece of whole dried ginger
- 1 nutmeg
What to do
- Pick the coriander and cumin seeds of stones.
- Spread the whole spices on a plate or thali (serving plate)
- Keep in the sun for 2 to 3 days, turning each day so that sunlight is even. Not always practical I know, so roasting might be the ticket.
- Grind the dry ginger first. Specialised dry spice grinders or coffee grinders make this blend a little easier to make.
- Add the broken cinnamon sticks and nutmeg and grind to a fine powder and keep aside.
- Now grind the rest of the spices and grind to fine powder (or as desired).
- Blend both batches well and place in an airtight container.
This stores perfecting in the refrigerator as well and is perfect spice for our Red Lentil Pakoras.
All these macrobiotic cooking tips are part of what you will learn when you train to become a yoga instructor with The Yoga House.