Shellfish Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms your cooking, and this homemade spice blend is proof. The combination of coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves creates a warm, layered aroma that no pre-packaged jar can match. Watching the coriander seeds deepen in color while the cloves and cardamom release their oils is genuinely one of the most satisfying moments you can have at the stove. Once cooled and ground, passing the blend through a fine-mesh strainer removes any tough cardamom husks, leaving you with a silky, uniform powder that blends seamlessly into sauces, braises, and marinades. Store-bought spice blends can sometimes carry hidden additives or be processed on shared equipment, so making your own from whole seeds and pods gives you complete control over every ingredient. Sealed in an airtight jar away from heat and light, this blend stays potent and fragrant for up to three months — though it tends to disappear long before that.
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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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