Corn Free Garam Masala
Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything it touches, and this warm, aromatic blend is no exception. Store-bought versions are a surprisingly common source of hidden corn derivatives — fillers, anti-caking agents, and maltodextrin can all sneak into pre-ground blends — so starting with whole seeds and pods is the cleanest way to go. Toasting the coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out deep, layered fragrance that no pre-packaged powder can match. The freshly grated nutmeg added at the grinding stage brings a subtle warmth that rounds out the whole blend beautifully. Passing the finished powder through a fine-mesh strainer removes any tough cardamom husks, leaving you with a silky, uniform spice that disperses evenly into sauces, braises, and marinades. Stored in an airtight jar, it 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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