Art masala (eight-spice mix)
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Makes 550g/1lb 4oz
Nadiya's own masala blend – to her own taste, as a family garam masala should be.
Ingredients
- cardamom: 28g/1oz cardamom pods
- bay leaves: 2 bay leaves
- fennel seeds: 34²µ/1¼´Ç³ú fennel seeds
- cumincumin: 100²µ/3½´Ç³ú cumin seeds or ground cumin
- cinnamon: 38g/1½oz ground cinnamon
- turmeric: 100²µ/3½´Ç³ú ground turmeric
- chilli powder: 44²µ/1½´Ç³ú chilli powder
- curry powder: 200g/7oz curry powder
Method
Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices.
Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl.
Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder.
Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended.
Add the ground cinnamon and turmeric to the bowl and mix.
Add the chilli powder, mix again.
Lastly, add the curry powder and give everything a good stir.
That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go!
