Paraben Free Garam Masala
Making your own spice blend from scratch is one of those kitchen moves that genuinely transforms your cooking, and this homemade garam masala is a perfect place to start. Every ingredient here is a whole, recognizable spice — coriander seeds, cumin, black peppercorns, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — with nothing hidden, nothing processed, and no synthetic additives to worry about. That matters a lot when you're navigating parabens, since pre-packaged blends can contain preservatives and anti-caking agents that aren't always clearly disclosed on the label. Toasting the spices in a dry skillet before grinding is the move that unlocks their deep, layered aroma — the kitchen will smell incredible, and the flavor payoff is enormous. Passing the finished blend through a fine-mesh strainer gives you a silky, uniform powder that feels genuinely professional. Store it in an airtight jar away from heat and light, and you'll have a potent, clean blend ready to go for 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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