Brazil Nut Free Garam Masala
Homemade spice blends are one of those kitchen projects that feel almost magical — a handful of whole seeds and aromatics transforms into something deeply fragrant and complex right before your eyes. Store-bought versions can be a gamble, sometimes blended on shared equipment alongside tree nuts, so making your own from scratch puts you fully in control of every ingredient that goes into the jar. The process starts with a dry toast in a skillet, coaxing out the warm, earthy oils in the coriander, cumin, and peppercorns before the cloves and cardamom join the party. Letting the spices cool before grinding is a small but important step — it keeps moisture out and ensures a fine, even powder. A pass through a fine-mesh strainer catches any stubborn cardamom husks, leaving you with a silky, professional-quality blend. The result is a deeply aromatic garam masala that elevates everything from weeknight curries to roasted vegetables, and it stays potent for up to three months stored in an airtight jar away from heat and light.
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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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