Garam Masala

  • Yield: 1/2 cups
  • Prep: 5 mins
  • Cook: 5 mins


2tablespoons cumin seeds
2tablespoons coriander seeds
2tablespoons cardamom seeds
2tablespoons black peppercorns
1-- (3-inch) stick cinnamon, broken up
1teaspoon whole cloves
1teaspoon grated nutmeg
1/2teaspoon saffron (optional)


  1. Place cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium heat. Lightly toast the spices, stirring occasionally, until they turn darker and give off a sweet smoky aroma, about 5-10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked and adding a bitter note. Cool completely. 
  2. Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store up to 3 months in an airtight container in a cool, dry place.

Recipe adapted from Indian Regional Classics, by Julie Sahni.

Nutritional Info *per serving

  • Calories 0
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 5mg
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 0
  • Vitamin C 0
  • Calcium 0
  • Iron 0