Kashmiri Masala Spice Blend

This fragrant blend of spices from the Kashmir region of India is used to season lamb dishes, such as the classic Rogan Josh, chicken curries and vegetables.

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Ingredients

Serves 1/2 cup
1/4 cup McCormick Culinary ® Cumin Seed
3 tbsps McCormick Culinary ® Black Pepper, Whole
2 each McCormick Culinary ® Bay Leaves
1 1/2 tbsps McCormick Culinary ® Cinnamon, Ground
1 tbsp McCormick Culinary ® Fennel Seed
1 1/2 tsps McCormick Culinary ® Cardamom
1 1/2 tsps McCormick Culinary ® Mace, Fancy Ground
1/4 tsp McCormick Culinary ® Cloves, Whole
1/4 tsp McCormick Culinary ® Nutmeg, Ground

Procedure

In a dry sauté pan over medium heat add cumin, black peppercorns, bay leaves, cinnamon, fennel seed, cardamom, mace, and cloves. Heat until fragrant. Remove from heat and cool.
Place toasted spices in a spice grinder along with nutmeg. Grind into fine powder. Store in an airtight container.

Chef's Tip!

Use this versatile masala blend on everything from curries to marinating meats!

Try combining this blend with Frank's RedHot® Buffalo Wings Sauce for an Indian inspired buffalo wing.

Recipe type: Seasoning Blends Marinades and Rubs

Ingredients

Serves 1/2 cup

Procedure

Chef's Tip!

Cumin Seed

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