Nightshade Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is built entirely from whole seeds, pods, and bark — nothing more. For anyone avoiding nightshades, store-bought spice blends can be a minefield, since many commercial masala mixes sneak in paprika, chili powder, or cayenne without much fanfare on the label. This version keeps every ingredient visible and intentional, so you know exactly what's going into your food. Toasting the spices in a dry skillet before grinding is the move that transforms a good blend into a truly great one — the heat coaxes out the essential oils and deepens the flavor in a way pre-ground spices simply can't match. Letting them cool before grinding is a small but important step that keeps the powder dry and fine rather than clumpy. Straining out the cardamom husks at the end gives you a silky, uniform result that blends seamlessly into curries, roasted vegetables, or braised meats. Stored in an airtight jar, a single batch will keep its punch for up to three months.
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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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