Pecan Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms a dish — the aroma alone is worth it. This homemade blend layers coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves into a warm, complex powder that puts any pre-packaged version to shame. Store-bought spice blends can be a gamble when you're avoiding tree nuts, since shared processing facilities sometimes introduce cross-contact risks that aren't obvious from the label. Making it yourself from scratch means you know exactly what went into the jar. The technique is straightforward: toast, cool, grind, and sift out the cardamom husks for a silky-smooth result. A fine-mesh strainer is the small extra step that makes the texture genuinely professional. Stored in an airtight jar, this blend holds its potency for up to three months and will elevate everything from braised meats to roasted vegetables.
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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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