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.
Recipe Info
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Ingredients:
9
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User Rating:
Ingredients
- 1/4 cup McCormick Culinary® Whole Cumin Seed
- 3 tablespoons McCormick Culinary® Whole Black Pepper
- 2 each McCormick Culinary® Whole Bay Leaves
- 1 1/2 tablespoons McCormick Culinary® Ground Cinnamon
- 1 tablespoon McCormick Culinary® Whole Fennel Seed
- 1 1/2 teaspoons McCormick Culinary® Ground Decorticated Cardamom
- 1 1/2 teaspoons mace, ground
- 1/4 teaspoon McCormick Culinary® Whole Cloves
- 1/4 teaspoon McCormick Culinary® Ground Nutmeg
Nutrition Information
(per serving)
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.
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Instructions
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 Tips:
- 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.



