garam-masala-240907.json

{
    "directions": [
        "If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months."
    ],
    "ingredients": [
        "1 tablespoon dried miniature rosebuds (optional)",
        "A 1-inch piece cinnamon stick, broken into pieces",
        "2 bay leaves",
        "1/4 cup cumin seeds",
        "1/3 cup coriander seeds",
        "1 tablespoon green cardamom pods",
        "1 tablespoon whole black peppercorns",
        "2 teaspoons whole cloves",
        "1 dried red chile",
        "1/4 teaspoon freshly grated nutmeg",
        "1/8 teaspoon ground mace"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Quick & Easy",
        "Spice",
        "Seed"
    ],
    "title": "Garam Masala",
    "url": "http://www.epicurious.com/recipes/food/views/garam-masala-240907"
}