Beet Life

What is Garam Masala?

Garam masala is a ground spice blend used in South Asian and Southeast Asian dishes. The spices used vary depending on the region and many have adopted their own versions. The common spices used are cardamon, clove, cumin, cinnamon, coriander, peppercorn, and nutmeg. Some add fennel seed, nigella seeds, dry mango, mace, anistar, different types of chili and even mustard seeds.

Uses: It can be used in stews, soups, marinades, salad dressings, as a rub, in boiled rice and even in desserts.

Storage: Using a tin can with double lids is the best way to keep ground spices fresh. We use tea tin metal containers for our spices.

The garam masala spice we use is store bought. It has coriander, red chili, cumin, clove, anistar, mace, fennel, black pepper, bay leaves, cinnamon, dry mango, salt and clove leaves. However, you can also make your own spice blend by using the common spices mentioned above.


  1. Roast equal parts of each spice except for nutmeg and clove in a dry skillet on medium heat. Use 12 parts of nutmeg and clove. If you want to add some heat, add cayenne, dried ginger or red pepper flakes.

  2. After roasting for about 3 minutes, grind them in a spice grinder. Let it cool and store in a sealable tin can.

Try making our Garam Masala Spiced Red Lentil recipe!

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