PCOS Friendly Garam Masala
Toasting whole spices and grinding them fresh makes an enormous difference compared to anything sitting on a grocery store shelf, and this homemade blend proves exactly that. The warm, layered aroma of coriander, cumin, cardamom, and cloves coming together in a dry skillet is genuinely one of the most satisfying moments in a home kitchen. For anyone managing hormonal balance through diet, spices like cinnamon, coriander, and cumin have long been recognized for their potential anti-inflammatory properties, making this blend a smart pantry staple rather than just a flavor boost. There are no fillers, no anti-caking agents, and no mystery additives — just whole spices you control from start to finish. The technique is straightforward: toast low and slow, cool completely before grinding, and sift out any cardamom husks for a silky, uniform powder. A small jar of this tucked away from heat will stay potent for up to three months, ready to elevate everything from roasted vegetables to lentil dishes. Once you make it yourself, reaching for the store-bought version will feel like a step backward.
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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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