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Garam Masala for Stuffed Bluefish

  • Yield: Makes 1/4 cup

Source: Martha Stewart Living, January 2001


  • 4 whole pieces star anise
  • 2 teaspoons fennel seeds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg


  1. Place star anise in a spice grinder, and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.

  2. Grind fennel seeds in the spice grinder to form a fine powder.

  3. Combine all ingredients, and store in an airtight container away from the light. Keeps for 6 months.

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