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Garam masala

  • 20 g Bay Leaves
  • 40 g Cumin Seeds, toasted
  • 20 g Black Cardamom Pods, toasted
  • 20 g Black Peppercorns, ground
  • 20 g Cinnamon, ground
  • 8 g Mace or Nutmeg, grated
  • 8 g Nutmeg, grated

Yields about 240 g

  1. Blend once. Add bay leaves, cumin, and cardamom to blender. Blend 60 seconds until ingredients are ground and uniform.
  2. Blend twice. Add remaining ingredients. Blend 30 seconds until uniform.
  • 40 g Cumin Seed, ground
  • 10 g Allspice Peppercorns, ground

Yields about 100 g

Our preferred commercial blend is Rajah Garam Masala.

  1. Jain, Manjula. "Garam Masala." Manjula's Kitchen. 20 July 2012. ↩

  2. Masterclass. "What Is Garam Masala? Homemade Garam Masala Spice Blend Recipe and How to Cook With Garam Masala." 8 November 2020. ↩