Garam Masala: Build Your Own Blend

Why Make Your Own?

Store-bought garam masala loses aroma quickly. Freshly ground garam masala has a completely different level of fragrance — warm, complex, and deeply aromatic.

Base Recipe (Makes ~1/2 Cup)

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp cloves
• 2-3 green cardamom pods (seeds only)
• 1 black cardamom pod (seeds only)
• 1-inch cinnamon stick, broken
• 1 bay leaf
• 1/2 tsp mace (optional)

Method

Toast all whole spices in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool completely, then grind to a fine powder. Sieve and regrind any large pieces.

Regional Variations

• Kashmiri: Adds fennel and dried ginger, milder heat
• Punjabi: Heavier on black pepper and cloves
• Bengali: Includes panch phoron influence with mustard seeds

Storage

Keep in an airtight container for up to 3 months. Make small batches — the whole point is freshness.

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