Artificial Food Coloring Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is built entirely from whole seeds, pods, and bark — nothing more. Store-bought versions can be a minefield of mystery additives, anti-caking agents, and synthetic dyes used to standardize color across batches, so making your own is genuinely the smarter move. Every ingredient here is exactly what it says it is: coriander, cumin, peppercorns, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg. Toasting the whole spices in a dry skillet before grinding is the step that transforms this from a pantry staple into something that smells absolutely incredible — rich, smoky, and floral all at once. The fine-mesh straining step is a small but worthwhile detail that gives you a silky, even powder rather than a gritty blend. Once it's sealed in a jar, you've got a clean, vibrant garam masala ready to go into curries, roasted vegetables, marinades, or anything else that needs a serious flavor lift.
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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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