BHA & BHT Free Garam Masala
Making your own spice blends from scratch is one of the smartest moves you can make when you're avoiding synthetic preservatives like BHA and BHT, which show up in a surprising number of commercial seasoning mixes and pre-ground blends. Whole spices — coriander seeds, cumin, black peppercorns, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — are naturally free of those additives, so you stay in complete control of what goes into the jar. The process starts with a dry toast in a skillet, which coaxes out deep, warm aromatics that no store-bought powder can really match. Letting the spices cool before grinding is a small but important step that keeps moisture out and gives you a cleaner, finer powder. Passing the finished blend through a fine-mesh strainer removes any tough cardamom husks and leaves you with a silky, uniform mix. Stored in an airtight jar away from heat and light, it holds its potency for up to three months — far longer than you might expect from something this fresh and fragrant. Once you smell this toasted from your own pan, reaching for a packet at the store is going to feel like a serious downgrade.
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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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