Fructose Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is built entirely from whole seeds, pods, and bark that you toast and grind yourself. For anyone managing fructose sensitivity, store-bought spice blends can be a minefield — fillers, anti-caking agents, and mystery additives sneak into even the most innocent-looking jars. Making it from scratch means you know exactly what's going in, and every single ingredient here is naturally free of fruit-derived sugars. Toasting the coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet unlocks an incredible depth of flavor that no pre-ground powder can match. The freshly grated nutmeg stirred in at the grinding stage adds a subtle warmth that rounds out the whole blend beautifully. Straining out the cardamom husks at the end gives you a silky, fine powder that blends seamlessly into curries, roasted vegetables, or marinades. Once you've made a batch and stored it in an airtight jar, you'll have a reliable, gut-friendly spice staple ready to reach for anytime.
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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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