Capsaicin Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is built entirely from whole spices that you toast and grind yourself — no fillers, no mystery ingredients, and absolutely no chili or capsaicin in sight. That matters more than you might think, because store-bought versions of this blend frequently sneak in chili powder or cayenne to add heat, making label-reading a frustrating guessing game. Here, every ingredient is listed and intentional: coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg come together into something genuinely beautiful. Toasting the whole spices in a dry skillet before grinding is the step that makes all the difference, coaxing out deep, roasty notes that pre-ground blends simply cannot match. Letting the spices cool before grinding keeps the powder light and dry rather than clumping from residual steam, and passing the finished blend through a fine-mesh strainer gives you a silky, professional-quality result. Stored in an airtight jar away from heat and light, this blend holds its potency for up to three months — though once you smell it fresh, it probably won't last that long.
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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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