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Garam Masala

Once you make this Garam masala recipe at home you'll never want to buy store-bought again.

Garam masala is a staple in every Indian home. There is no exact recipe, each household develops a certain style that defines their heritage. While you can buy a ready made Garam masala with no shame, it’s also fun to make your own.

The spice mixture lasts a long time when frozen or refrigerated.

To keep the spices fresh, store in air tight container.


TIP: Dry roast the spices prior to grinding to release the oils. This results in a Garam masala with a more robust flavour.



(Makes 1/2 cup | Serving size = 1 teaspoon)

  • 4 tablespoons fennel seeds

  • 10 to 15 cardamom pods (with skins)

  • 5 to 6 whole cloves

  • 2-inch piece cinnamon stick

  • 1 star anise

  • 2 tablespoons whole black peppercorns

  • 1/4 teaspoon fresh nutmeg



In a small skillet over medium-high heat, add the whole spices. Slightly dry roast them for 1 to 2 minutes being careful to not burn.

Transfer roasted spices to a stone mortal and pestle or spice grinder (a coffee grinder also works well). You may need to work in batches. Grind spices to a fine powder, mixing them together to blend all the spices evenly.

Transfer to an air-tight container and use as needed.


Nutritional Information Per Serving:

total calories = 6 | total fat = 0.17g | saturated fat = 0.01g | cholesterol = 0mg | sodium = 1.25mg | net carbohydrates = 0.46g | dietary fibre = 0.49g | sugars = 0g | protein = 0.18g

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