Black masala is sometimes referred to as Kaala Masala and is a blend of spices from the Maharashtra region of India. It’s referred to as Black Masala as the spices are roasted before grinding, which darkens them signifcantly, however thy’re still not black, more a dark brown.
- 2 inch piece of Cassia bark.
- 2 tbsp. Cumin seeds.
- 1 tbsp. Fennel seeds.
- 1 tbsp. Caraway seeds.
- 1 Star Anise.
- 2 Cloves.
- 2 tbsp. uncooked Basmati rice.
- 1/2 tsp. Asafoetida.
- 1 tbsp. Sesame seeds.
- About 6 Black Peppercorns.
- 1 tbsp. Salt.
Quite simply add all of the ingredients to a small, well seasoned pan and slowly warm through, we used a tried and trusted cast iron frying pan. As the spices roast they will beging to darken and release a wonderful aroma.
After around 15 minutes on a medium heat the spices will have taken on a deep rich hue, at this point take the pan off the heat and allow everything to cool down.
This cooling process is important, especially if you’re going to use an electric spice grinder. Grinding warm spices will cause condensation inside the spice grinder and make everything go clammy and unpleasant. Once the spices have cooled grind them up, you can use a pestle and mortar if you wish, or an electric spice ginder. Blitz it all to a fine powder then store it in a clean, air tight jar away from sunlight.