Eosinophilic Esophagitis Friendly Garam Masala
Managing eosinophilic esophagitis often means scrutinizing every label, and store-bought spice blends are a surprisingly common source of hidden triggers — fillers, anti-caking agents, and shared-facility allergens can all sneak in. Making your own garam masala from whole spices puts you completely in control of what goes into the jar. Each ingredient here is a single, identifiable whole spice, so there are no mystery additives to decode. The process is deeply satisfying too: toasting coriander seeds, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out a warm, layered fragrance that no pre-ground blend can match. A quick pass through a fine-mesh strainer removes cardamom husks for a silky, uniform powder that blends seamlessly into sauces, braises, and marinades. Freshly grated nutmeg added at the grinding stage gives the finished blend a subtle sweetness that rounds out all that toasty depth. Once you have a batch in an airtight jar, you'll reach for it constantly — and feel genuinely good about every pinch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!