Five Cs Master Spice Blend
![Indian Spice Blend (Garam Masala)](https://coctione.com/wp-content/uploads/2016/03/Indian-Spice-Blend-Garam-Masala-wpv_800pxx.jpg)
Our Five C's Master Spice Blend is the foundation for four (possibly more in the future) of our other Spice Blends. It utilizes five spices which are used in spice blends throughout Asia and Africa. The names of each of these spices begin with C (in both the English and Spanish languages). They are coriander, cumin, cardamom, cinnamon and clove. Mix up a batch of this blend to quickly create the following blends: Indian Spice Blend (Garam Masala), Indian-English Spice Blend (Curry Powder), Moroccan Spice Blend (Ras el Hanout), and our Arab Spice Blend (Baharat). If you plan on doing a a few Indian, Middle-Eastern or African recipes over the next few months you can make up a batch of this master blend and quickly concoct the spice blends for those recipes by adding just a couple of more ingredients to this blend. It makes the process of preparing these international dishes much easier and quicker.
Ingredients
- 1 tbsp black pepper
- 1 tbsp ground coriander seed
- 1.5 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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