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I've been toasting and grinding garam masala this morning. I bought a pack of whole garam masala, as it has some interesting ingredients, and topped them up with some individual spices.(Katoomba brand - Australian)

Contents: coriander seeds, cumin, blck pepper, cinnamon stick, cloves, star anise, black cardamom, green cardamom, fennel, mace, nagkesar, (Ceylon ironwood), teja patta (Indian bay leaves), laung patta (clove leaves).

Reminder: Garam Masala is generally used as a finishing spice, not a cooking spice. Add to cooked or almost cooked food, stir, cover, allow to infuse for 3-5 mins.

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