Macadamia Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is the move that separates a truly aromatic blend from anything you'd pull off a grocery store shelf. Coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves come together in a warm, complex powder that smells absolutely incredible the moment it hits the pan. A touch of freshly grated nutmeg added at the grinding stage rounds everything out with a subtle sweetness that pre-ground versions rarely capture. The technique is straightforward — toast low and slow, let the spices cool completely, then grind to a fine powder and sift out any cardamom husks for a silky, uniform result. Store-bought spice blends can be a gamble when it comes to undisclosed fillers or shared processing equipment, so making your own from whole seeds and pods gives you full control over every single ingredient. Sealed in an airtight jar and kept away from heat and light, this blend holds its potency for up to three months — though it's so good you'll likely use it up long before then.
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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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