Nickel Allergy Friendly Garam Masala

Total time15 min

Prep time5 min

Cook time5 min

Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything it touches, and this garam masala is no exception. The process starts with dry-toasting whole coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a skillet until they turn fragrant and deepen in color — that brief time over heat coaxes out oils and complexity you simply cannot get from a pre-ground jar. Once cooled and ground with a touch of freshly grated nutmeg, the result is a warm, layered powder that smells absolutely incredible. For anyone managing a nickel sensitivity, store-bought spice blends can be a minefield of mystery ingredients, fillers, and cross-contact risks from shared processing facilities. Grinding your own blend from these whole spices keeps things clean and controlled — you know exactly what went in and nothing else. Passing the finished blend through a fine-mesh strainer removes any coarse cardamom husks, giving you a silky, refined powder that's ready to use right away or store in an airtight jar for up to three months. A little goes a long way, and once you taste the difference, reaching for a homemade batch will become second nature.

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Ingredients

16 servings

3 tbsp coriander seeds
1 tbsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Aiva Products Organic Cumin Seeds (Jeera)
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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)
Omit this
This ingredient likely doesn’t work for the diet.
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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