Back to Back Issues Page
Make Your Own Masala Spices - Magical Spice Mixes #107
August 04, 2017

Make Your Own Masala Spice Powder and Add Fabulous Flavours to Your Indian Dishes


4th August 2017 -- Issue #107

Table of Contents

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

2. Recipe of the Week - Garam Masala Spice Recipe

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 Masala Spice

This garam masala is a popular recipe used in India with variations in numerous other countries. Easy-to-make, in minutes you'll be adding authentic flavours and aromas to your curries and other dishes.

Makes about 8-9 tbsp

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp fenugreek seeds
4 tsp black peppercorns
2 tsp green cardamom pods
2 tsp chili powder
2 tsp fennel seeds
2 tsp ajwain seeds
1 x 3 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick

  • Grind the cinnamon along with the cardamom, cumin, coriander, fenugreek, fennel, ajwain, mustard seeds and peppercorns

  • Sieve into a bowl

  • Finally, add the chili powder and combine thoroughly

That's all there is to it!

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

Click here to see lots more of my homemade masala blends.

Note: You could dry toast the cardamom pods, cloves, coriander, cumin, peppercorns and fennel seeds before grinding. This really brings out their flavours and aromas!

See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.

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

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

Back to Back Issues Page