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Make Your Own Garam Masala | Magical Spice Mixes #118
November 16, 2017

Make Your Own Garam Masala Spice and
Add Delicious Flavours to Your Indian Meals


16th November 2017 -- Issue #118

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Garam Masala Spice

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Garam Masala Mix

Making your own masala spice is the key to recreating the authentic flavours of Indian cuisine. This recipe is a traditional blend of spices which when combined is sure to make all your Indian cooking truly stand out!

Makes about 10 tbsp

4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp ajwain seeds
1 tbsp fennel seeds
1 tbsp chili powder
4 tsp black peppercorns
2 tsp ginger powder
1 tsp whole cloves
1 tsp nutmeg powder
8 black cardamom pods

tbsp = tablespoon
tsp = teaspoon


  • Grind the cardamom pods along with the coriander, cumin, ajwain and fennel seeds, peppercorns and cloves

  • Once ground, sieve into a bowl

  • Finally, add the ginger, chili and nutmeg powders to the bowl and combine well

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click here to see more of my homemade masalas.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $3 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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