Nitrate & Nitrite Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Every ingredient here is a whole, unprocessed spice — coriander seeds, cumin, black peppercorns, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — so there are absolutely no hidden additives or preservatives to worry about. That matters more than you might think, because many store-bought spice blends and pre-mixed masalas can contain anti-caking agents or other processing aids that aren't always obvious on the label. Making your own puts you fully in control of what goes into the jar. The toasting step is where the magic happens — a few minutes in a dry skillet coaxes out deep, roasted notes that no pre-ground powder can match. Letting the spices cool before grinding keeps the blend dry and potent, and straining out the cardamom husks gives you a silky, professional-quality powder. Once you have a jar of this on your shelf, you'll find yourself reaching for it constantly.
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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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