Pregnancy Friendly Garam Masala
Warming, aromatic, and deeply satisfying, this homemade spice blend transforms everyday cooking into something truly special. During pregnancy, knowing exactly what goes into your food matters more than ever, and store-bought blends can hide additives, fillers, or preservatives that give you pause at the label. Making your own means every ingredient is accounted for — whole seeds, a cinnamon stick, bay leaves, and a touch of freshly grated nutmeg, nothing more. Toasting the spices in a dry skillet coaxes out their natural oils and deepens the flavor in a way no pre-ground powder can match. The technique is straightforward: toast, cool, grind, and sift — and the result is a fragrant, potent blend that keeps for up to three months in an airtight jar. Stir it into lentil soups, roasted vegetables, or rice dishes for that signature warmth without any guesswork about what you're actually eating.
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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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