Xanthan Gum Free Garam Masala
Warm, aromatic, and deeply layered, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Toasting whole coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out oils and complexity that no pre-ground jar from the store can match. The process is simple but intentional — letting the spices cool before grinding keeps moisture out of the mix, and passing the finished powder through a fine-mesh strainer gives you a silky, uniform result. Store-bought blends often contain anti-caking agents or fillers that can be a concern for those avoiding additives like xanthan gum, so grinding your own from whole spices is the cleanest possible approach. Every ingredient here is exactly what it looks like — nothing hidden, nothing processed. Stored in an airtight jar away from heat and light, this blend holds its potency for up to three months, ready to go whenever a curry, roasted vegetable, or braised dish needs a serious flavor boost.
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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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