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Garam Marsala





2 oz. black cardamom pods
1 cinnamon stick
1 oz. cloves
2 oz. peppercorns


Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes. Add cloves and peppercorn; shuffle for another minute. Turn off heat; continue shuffling until the heat is out of the pan. Pour roasted spices into grinder; grind until you have a fine powder. If not fine, strain it and discard what won't pass through strainer.

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