RCI-SC.007.0179.001
Kopan masala
Kopan masala
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- c. coriander seeds1/3 unit
- c. cumin seeds1/4 unit
- black cardamom pods10 unitpeeled
- pale green cardamom pods15 unitpeeled
- 25 unit
- cinnamon sticks2 unitbroken up
- 1 tsp
- fresh nutmeg1/4 tspground
Method
1
Lightly crush 1 teaspoon of black peppercorns, 2 small cinnamon sticks, and 6-8 whole cloves using a mortar and pestle to release their aromatic oils.
2 minutes
2
Add the crushed spices to a small dry saucepan and toast them over medium-low heat for 1-2 minutes, stirring constantly, until fragrant.
2 minutes
3
Pour 4 cups of cold water into the saucepan with the toasted spices and bring the mixture to a full boil over medium-high heat.
5 minutes
4
Once boiling, reduce the heat to low and allow the spices to simmer and infuse into the liquid, developing a deep, warming flavor.
10 minutes
5
Remove the saucepan from heat and allow the decoction to steep, letting the spices continue to infuse as the liquid cools slightly.
5 minutes
6
Strain the spiced liquid through a fine-mesh strainer or cheesecloth into a heatproof pitcher or directly into tall glasses, discarding the whole spices.
2 minutes
7
Serve the Kopan masala hot in tall glasses, optionally sweetened with honey or sugar to taste.