Garam Masala is a blend of spices that originated from South Asia and is used in lots of Indian cuisines from vegetables to meat to fish. Try a couple of my other homemade seasonings like Cajun and Blackened Seasoning, among others. And once you have made this, be sure to make Butter Chicken!
Garam Masala translates to ‘hot spice’, but don’t let that stop you from mixing up this spice. It is actually not too spicy, but it does have a strong flavor. (In fact, black pepper is usually the hottest spice in the mix.) Besides having a pungent taste, adding this spice to foods boosts digestion and metabolism. Those are reasons enough for me to sprinkle this on as many foods as possible!
Garam Masala Ingredients
There are many varieties to this spice, from using whole spices that are roasted and ground, to the heat in the spice. This is a simple way to get the powerful flavor expected in Garam Masala, and I will list a few health benefits you will get when using this spice.
- Cumin–has antioxidants, anti-cancer properties, and helps control blood sugar
- Cardamom–contains antioxidants, anti-cancer properties, and prevents inflammation
- Black Pepper–known as the “king of spices”; high in antioxidants, anti-inflammatory properties; may help in brain function
- Coriander–helps lower blood sugar; may benefit heart health
- Cinnamon–very powerful in health benefits; helps metabolism
- Cloves–contains important nutrients
- Nutmeg–has properties to help prevent cell damage and may help protect against chronic diseases
How to Make Garam Masala
Making homemade spices gives you more flavor and more bang, or spice, for your buck. They are easy to make and just as easy to tweak and make exactly how you like. Simply whisk together all the ground spices until well blended. Then, store the spice in an airtight container in a cool, dry place for up to 6 months.
Glass vs. Plastic Storage for Seasonings and Spices
An airtight glass container will extend the shelf-life of your seasonings and spices longer than an airtight plastic container. Glass is less porous, so less air can enter the container which can damage spices. A lid of a glass container also gives a tighter seal. Also, keep light exposure to your spices to a minimum, especially if you do not store them in a cabinet.
I used this Garam Masala for my Butter Chicken. It’s amazing!
- 1 tablespoon ground cumin
- 1½ teaspoons ground cardamom
- 1½ teaspoons ground black pepper
- 1½ teaspoons ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- In a small bowl, add all ingredients. Use a fine whisk to thoroughly combine.
- Transfer to an airtight container and store in a cool dry location for up to 6 months.
Did you make this recipe?
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