Gut Friendly Garam Masala
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way, and this homemade garam masala is a perfect example. Every ingredient here is a whole, single-origin spice — coriander seeds, cumin, black peppercorns, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — with nothing hidden, no fillers, and no mystery additives that can irritate a sensitive gut. Store-bought blends often sneak in anti-caking agents or flavor enhancers that can cause real trouble for people trying to keep their digestion on track, so grinding your own is genuinely the smarter move. Toasting the spices low and slow in a dry skillet coaxes out their natural oils and deepens the aroma before a quick grind turns everything into a fine, fragrant powder. Passing the blend through a fine-mesh strainer removes any tough cardamom husks, giving you a smooth, consistent mix that incorporates beautifully into sauces, soups, and braises. Stored in an airtight jar away from heat and light, this batch stays potent for up to three months — meaning you always have a clean, gut-conscious seasoning ready to go.
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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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