Citrus Free Garam Masala
Warm, woodsy, and deeply aromatic, this homemade spice blend is the kind of kitchen project that pays dividends for months. Every ingredient here — coriander, cumin, cardamom, cloves, cinnamon, peppercorns, and a whisper of nutmeg — is naturally free of citrus, so there's no need to scrutinize labels or worry about hidden zest or juice hiding in a pre-mixed jar. Store-bought blends can be surprisingly unpredictable, sometimes including dried citrus peel or other additives that make them off-limits, which is exactly why grinding your own is such a smart move. Toasting the whole spices in a dry skillet before grinding is the step that transforms this from a simple powder into something genuinely complex and fragrant — the coriander deepens, the cloves bloom, and the whole kitchen smells incredible. Passing the finished blend through a fine-mesh strainer gives you a silky, uniform powder that folds seamlessly into curries, braises, roasted vegetables, or marinades. Stored in an airtight jar away from heat and light, a single batch will keep its punch for up to three months, ready 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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