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Garam masala

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  • 6 tbsp. cumin seeds
    1 cinnamon stick or 1/2 tsp. ground cinnamon
    1 1/2 tsp. whole cloves
    1 1/2 tsp. black cardamom seeds
    1/4 tsp. ground nutmegĀ 


Toast cumin seeds, cinnamon stick (amount to taste), cloves and cardamom seeds in a pan over medium heat. Continue toasting until cumin seeds start to turn a darker brown. Remove from heat. Add nutmeg (and ground cinnamon, if using in place of cinnamon stick) and cool. Grind spice mixture in a coffee grinder until it has the consistency of ground pepper. Store in an airtight container for up to 6 months.

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