Wheat Free 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. Every ingredient here — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaf, and a whisper of nutmeg — is naturally free of wheat, so there's no label-reading anxiety or worry about hidden fillers that sometimes sneak into pre-mixed commercial blends. The process is straightforward: a quick toast in a dry skillet coaxes out deep, aromatic oils, and then a short spin in a spice grinder brings everything together into a fine, fragrant powder. Passing the finished blend through a fine-mesh strainer removes any tough cardamom husks, giving you a silky, restaurant-quality result. The aroma alone — warm, floral, and slightly smoky — will make your kitchen smell incredible. Stored in an airtight jar away from heat and light, a single batch stays potent for up to three months, ready to elevate curries, roasted vegetables, marinades, or anything else that needs a bold, complex lift.
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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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