Kashmiri Masala

Different type of ‘masalas’ or spice mixes are used in different parts of India. This masala is from Kashmir, the northern-most tip of India. It is similar to Garam masala, but it also contains ‘kala jeera’ or ‘black cumin’ which grows in abundance in Kashmir. To lift the aromas, all the spices are roasted separately and then mixed. It is particularly good with prawn and lamb dishes.

Kashmiri Masala Recipe
For quick conversions use our pop-up conversion calculator.

Ingredients

1 tsp black cumin seeds

2 tsp large brown cardamom seeds, extracted from pods

1 tsp light coloured cardamom seeds, extracted from pods

1 tbsp black peppercorns

10 cloves

3 cinnamon sticks each about 1" long, broken into little pieces

1/2 tsp saffron threads

1/2 tsp mace powder

1 tsp nutmeg powder

Preparation

Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises (6-8 minutes).

Allow to cool and grind together to a fine powder.

Store in an airtight container.

Kashmiri Masala © 2006 The Epicentre. All rights reserved.