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Garam Masalo

Prep Time:

30 minutes

Cook Time:

10-12 minutes


Makes about 200g


- 8 Bay leaves

- 8 Black Cardamoms

- 2 tbsp Green Cardamoms

- 5 inches Cinnamon sticks

- 3 Star Anise

- 3/4 cup of Coriander seeds

- 1/2 cup Cumin seeds

- 2 tbsp Fennel seed

- 1/2 tbsp Whole Black Pepper


1. In a large heavy-based pan, add all your spices and roast, mixing them gently so nothing burns. You want to do this for about 10 minutes.

2. By this time, the spice scent should fill the room. Turn off the heat and place the roasted spices in a dish to cool.

3. Once cool, place the whole spices in a food processor with a fine blade, or a coffee bean grinder works well too, and grind until it goes down to a fine powder. 

4. Store in a clean sterile jar and it's ready to use! If you want to keep it tasting fresher for a little longer, you can store it in the freezer.

You can now use this freshly ground spice mix in your cooking; add it to your curries, use it for marinating meats or vegetables and adding a distinct layer of heat, without the actual spiciness of chillies.

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