Garam Masala


  1. Heat a heavy-duty cast-iron skillet over medium heat. Add the spices, except for the ginger, nutmeg and turmeric. Stir the spices frequently in the pan and toast until they become fragrant, about 3–4 minutes.
  2. Remove the pan from the heat and cool for 5–10 minutes.
  3. Remove the cardamom pods from the spices and remove the seeds. Discard the skins. Place the seeds with the other toasted spices. Place the toasted spices in a spice grinder with the ginger, nutmeg and turmeric. Grind to a fine mix.
  4. Place the spices in an airtight container and store in a cool place.


  • 1 tbsp black pepper, whole
  • 4 each cardamom, pods, black
  • 2 each chile(s), anaheim, dried
  • 2 in cinnamon, stick , broken into pieces
  • 6 each cloves, whole
  • 1/4 cup coriander, seeds
  • 1 1/2 tbsp cumin, ground
  • 1/2 tsp Burstâ„¢ Spices Fennel Seed, Ground
  • 1 1/2 tsp ginger, ground
  • 1/4 tsp nutmeg, ground
  • 1 each Roma® Bay Leaf(ves), Dry, crushed
  • 1/4 tsp Burstâ„¢ Spices Turmeric, Ground