Garam Masala

SpiceI’m no expert on Indian cuisine; I’m still a novice stumbling down a buffet line of savory and often exotic flavor combinations. But depending on the region, and dish, the ingredients often vary. This particular garam marsala doesn’t contain cinnamon. I prefer to use this in conjunction with the Moroccan spice blend, which does have cinnamon. In their tradition, a bride on her wedding day receives an extraordinary gift from her mother-in-law, a compartmentalized box filled with herbs and spices to prepare all of her new husband’s favorite dishes.


  • 2-Tbsp coriander seeds
  • 1-Tbsp cumin seeds
  • 1-Tbsp cardamom seeds
  • 1-Tbsp whole black peppercorns
  • 1-tsp fennel seeds
  • 1-tsp mustard seeds
  • 10-whole cloves
  • 2-small dried red chilies
  • ~~~~~~~~~~~~~~~~~~~~~
  • 2-Tbsp turmeric
  • 1/2-tsp nutmeg
  • 1/4-tsp mace


  1. In a small dry skillet, toast first 8-ingredients over medium-low heat until fragrant, 2-5 minutes. DO Not brown spices as they will become bitter.
  2. Transfer to spice mill and grind to a fine powder.
  3. Add turmeric and remaining ingredients and blend. Store in an airtight container

Yields about 1/2 cup