Carrageenan Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something genuinely special. Every ingredient here is a whole spice you toast yourself — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — so you have complete visibility into exactly what's going into your food. That matters more than it might seem, because many commercial spice blends and pre-made masalas contain anti-caking agents or stabilizers that can include carrageenan or other additives you'd rather avoid. Toasting the spices in a dry skillet before grinding is the real secret here; it coaxes out the essential oils and gives the finished powder a depth that anything pre-ground simply can't match. Passing the blend through a fine-mesh strainer at the end removes any tough cardamom husks, leaving you with a silky, uniform powder that dissolves beautifully into sauces, braises, and marinades. Stored in an airtight jar away from heat and light, a single batch stays potent 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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