I finally got around to making some more garam masala, one of my most favorite food enhancing mixes. Garam masala is similar to curry in that one can mix different ingredients to create different types and flavors; there are many versions of each. I've never bought a pre-made container of either because I like mixing my own - knowing what's in it and all. I'd made a batch 31 years ago when I received The complete Asian Cookbook by Germaine Solomon and used it for what seemed like forever. The book says it will last for about six months, but I think I used my original batch for many years since it seemed to retain its flavor. But it finally gave out a few years back and I decided to put together a new batch yesterday. Here are the spices I used... this was after pan roasting them until they were fragrant.
Included are coriander (I didn't have the seeds, unfortunately, so used ground), cumin seeds, whole peppercorns, cardamon seeds that were peeled after roasting, cinnamon sticks, whole cloves and a whole nutmeg. After roasting, I ground them up in my old coffee grinder that I now use for herbs and flax seeds, etc.
It smells so good and I made a big pot of veggie stew and used some right away. And Mike didn't call it "underarm stew" this time around; he even said it was "good". Maybe the old garam masala was what gave it that taste he hated so!