Garam Masala

Directions

1. 1
   Break down the cinnamon and add with all the spices into a spice grinder and blend until fine. (You can also dry roast in a warm pan gently for a few minutes, cool before grinding).
2. 2
   Store in a airtight glass jar, store in a cool dry place away from other conflicting aromas. Consume with 4-6 weeks, for freshness sake
3. 3
   Don't restrict its use in just curries, experiment with it add it to grilled haloumi, mix in yoghurt with ginger and garlic to make a simple marinade for barbequed chicken or put a pinch in chocolate truffles!