Garam Masala Smoked Variant

Name: Garam Masala Räucher-Variante
Total time: 15 min
Ingredients: 25 g Geräucherter Paprika edelsüß; 18 g Koriander gemahlen; 15 g Kreuzkümmel gemahlen; 10 g Kardamom gemahlen; 8 g Zimt gemahlen; 8 g Schwarzer Pfeffer gemahlen; 5 g Nelken gemahlen; 7 g Schwarzkümmel; 4 g Cayennepfeffer

RubOtherDryingEasy15 minutes

Intensified smoked version of classic Indian Garam Masala with smoked paprika and nigella seeds, perfect as a rub for pork, beef and game poultry.

Ingredients(for 0.1 kg)

Smoked sweet paprika25 g

Ground coriander18 g

Ground cumin15 g

Ground cardamom10 g

Ground cinnamon8 g

Ground black pepper8 g

Ground cloves5 g

Nigella seeds7 g

Cayenne pepper4 g

Instructions

Toasting spices

5 Minuten

Toast coriander, cumin, cardamom and nigella seeds in a dry pan over low to medium heat for 2–3 minutes, stirring, until a fragrant aroma rises. Remove from heat and let cool completely.

Grinding and milling

5 Minuten

Grind the cooled toasted spices to a fine powder using a mortar or spice grinder.

Mixing and Filling

3 Minuten

Mix ground spices with smoked paprika, cinnamon, cloves and cayenne in a bowl thoroughly and fill into an airtight jar. Store cool and dark, shelf life approx. 4 months.

Pro Tip

Toast cardamom, coriander and cumin as whole seeds briefly in a dry pan, then grind in a mortar – this optimally releases essential oils and significantly enhances the smoky note.

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