Citric Acid Free Garam Masala
Warm, aromatic, and deeply layered, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Citric acid shows up in a surprising number of commercial spice blends and seasoning mixes as a preservative or flavor enhancer, which makes store-bought garam masala a minefield for anyone avoiding it. Making your own from whole spices sidesteps that problem entirely — every ingredient here is a pure, single-origin spice with nothing hidden in the mix. Toasting the coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet before grinding is the step that makes all the difference, coaxing out deep, roasted complexity that no pre-ground blend can match. The freshly grated nutmeg added at the grinding stage brings a subtle warmth that ties everything together beautifully. Straining out the cardamom husks at the end gives you a silky, fine powder that blends seamlessly into curries, roasted vegetables, or marinades. Stored in an airtight jar, a single batch will keep its punch for up to three months — though it's so good you'll likely reach for it long before then.
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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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