Caffeine Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is built entirely from whole seeds, pods, and bark — nothing more. Every ingredient here is naturally free of caffeine, which makes it a surprisingly easy win compared to store-bought blends that occasionally sneak in unexpected additives or fillers. Toasting the coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out layers of flavor you simply cannot get from a pre-ground jar. The quick cool-down before grinding is a small but smart step that keeps the powder dry and potent rather than clumpy. A final pass through a fine-mesh strainer removes any tough cardamom husks, leaving you with a silky, uniform blend that smells absolutely incredible. Stored in an airtight jar away from heat and light, it holds its punch for up to three months — ready to transform curries, roasted vegetables, marinades, and more whenever you need it.
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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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