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Garam Masala Seasoning


Garam Masala is another one of the East Indian spices used in Caribbean cooking. It usually does not contain turmeric or chilies, so it is a milder spice. Some think of it as a finishing seasoning, added near the end of cooking time for the dish. It can be used by itself or added into a curry dish.

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1 1/2 cups


  • 1/3 cup coriander seeds
  • 2 tablespoons cumin seeds
  • 8 cardamom pods
  • 5 whole cloves
  • 2 tablespoons sesame seeds
  • 1 tablespoon peppercorns
  • 2 teaspoons anise seeds
  • 1 teaspoon fennel seeds
  • 1 cinnamon stick
  • 1chip of nutmeg (about the size of a pea)
  • 2 bay leaves


  1. Place the coriander seeds, cumin seeds, cloves, sesame seeds, peppercorns, cinnamon stick, cardamom pods, anise seeds, fennel seeds, nutmeg, and bay leaves into a skillet and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning. This will take about 3 minutes. Transfer the mixture to a plate or platter to cool.
  2. Place the cooled spices into a spice mill, blender, or food processor. Grind into a fine powder.
  3. Now you have garam masala seasoning. Store the seasoning in an airtight jar, container, or sealed baggie. Be sure to label it and record the date you made it. The powder will keep for several months.
Cook’s Notes:
Look for whole spices in local ethnic markets, gourmet shops, natural food shops, and online.

Garam masala can be used in place of Colombo powder or curry powder.

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