South African Gharum Masala
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A warm toasted spice blend of coriander, cumin, cloves, cayenne and cinnamon. Use it as a dry rub or stir it into stews and sauces a teaspoon at a time.
Ingredients
- 1 ounce ground coriander
- 2 ounces ground cumin
- 1/2 ounce ground cloves
- 1/2 ounce ground cayenne pepper
- 1/2 ounce ground cinnamon
Equipment
- baking sheet
- airtight jar
- zip-top bags
Directions
- Heat the oven to 250°F.
- Spread all five ground spices together on a dry baking sheet.
- Toast for 12 to 15 minutes, until fragrant.
- Take out and let cool completely.
- Keep in a zip-top bag, vacuum-seal bag, or airtight jar.
Notes
Dry rub: 1 to 2 teaspoons per pound of meat. Stews or sauces: add 1 teaspoon at a time and taste. Airtight in a cool, dry cupboard away from light and heat; about 6 months at room temperature, or freeze (let it come to room temperature before opening).
Nutrition
Serving: 32g | Calories: 104kcal | Carbohydrates: 17g | Protein: 4.2g | Fat: 5.5g | Saturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 38mg | Potassium: 466mg | Fiber: 8.5g | Sugar: 0.8g | Vitamin A: 1671IU | Vitamin C: 5.4mg | Calcium: 245mg | Iron: 12mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings. Brands and portions vary, so use it only as an approximation.
