1/2 teaspoon Trinidad Garam Masala

Garam Masala - Trinidad


Trinidad / Guyana
Makes:
Effort:
Sched:
DoAhead:  		 1/3 cup
**
20 min
Yes		 Garam Masala was brought from India (see History) and evolved into a unique spicing tailored to Caribbean tastes and ingredients. See Ingredients.




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1-1/4
1/3
1
1-1/4
1
1-1/4
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2
13
1/2
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t
c
t
t
t
t
---


T
-- Toasted
Cumin seeds
Coriander seeds
Mustard seeds
Fenugreek seeds
Peppercorns black
Anise seeds
------------
Chilis, dried (2)  
Cloves, whole
Turmeric, ground
Make   -   (20 min)
  1. In a dry pan over moderately high heat, toast each of the Toasted items until aromatic and darkened no more than a shade. Do the cumin first because it's easiest to judge by smell when the pan is hot enough. The pan should never smoke.
  2. Let cool thoroughly.
  3. Grind All items together to a fine powder in a Mixie or spice grinder.
  4. Package in an airtight jar. Stored in a cool place away from sunlight it should be good for at least 6 months.
NOTES:

  1. Ingredients:

      There is no standard ingredient list, or measures, so Trinidad Garam Masalas vary, but this recipe is typical. They are not, ubiquitous in the cuisine as Curry Powder.

  2. Chilis, Hot, Dried:

      Caribbean Chilis are imperfectly available in North America any distance from the Caribbean, so use Dried Red Thai Chilis or similar. For details see our Caribbean Chilis page.

  3. History:

      Garam Masala was brought to the Caribbean from India, by near-slave workers after abolition of slavery. Africans were previously brought to Trinidad and Guyana as slaves. Trinidad people are 35% of India descent and 8% mixed African / Indian, and In Guyana, 44% of the people are of India descent and about 17% mixed African / Indian. Given these demographics, you can see why Garam Masala and Indian recipes became widespread in the region. Trinidad and Guyana have a very close association.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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