Artificial Flavors Free Garam Masala
Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything it touches, and this homemade garam masala is a perfect example of why. Store-bought versions often sneak in anti-caking agents, natural flavor extracts, or other additives that have no business being in a pure spice blend — so grinding your own is the cleanest way to go. Every ingredient here is exactly what it sounds like: whole coriander seeds, cumin, black peppercorns, cardamom, cloves, a cinnamon stick, bay leaves, and a whisper of freshly grated nutmeg. Toasting the spices in a dry skillet before grinding is the move that unlocks their deep, aromatic oils and gives the finished blend that warm, complex backbone you want in a great garam masala. The result is a fragrant, rust-colored powder that smells like a proper spice market and tastes miles better than anything sealed in a grocery store jar. Keep a batch in an airtight jar and you'll find yourself reaching for it constantly — stirred into curries, dusted over roasted vegetables, or bloomed in butter for a quick weeknight sauce.
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Learn more →Ingredients
16 servings
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick (about 3 inches)
- 2 dried bay leaves
- ½ tsp fennel seeds (optional)
- ¼ tsp freshly grated nutmeg
Instructions
- 1
Combine the coriander seeds, cumin seeds, black peppercorns, cardamom pods, cloves, cinnamon stick, bay leaves, and fennel seeds (if using) in a small dry skillet over medium-low heat. Toast, stirring frequently, until the spices are fragrant and the coriander seeds turn a shade darker, about 3–4 minutes. Watch closely — the cloves and cardamom can scorch quickly.
- 2
Transfer the toasted spices to a plate and let them cool completely, about 5 minutes, so residual heat does not create steam in the grinder.
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