Garam Masala Made My Way

Garam masala is an aromatic blend of spices which may be used whole or ground to a fine powder. (Curry)

Tandy Masala

This recipe should really be called Tandy Masala as it is a blend of spices that I like to use when making curries. Some of the ingredients are essential, and others optional. I have listed them below. To me, rose petals are essential for the soft floral tones they bring to the spice blend. I tend to use very hot chillies from the Calabrian region of Italy. You can make your spice blend milder by using chillies with less heat. Keep in mind that the myth that the smaller, the hotter, is not true of all chillies. To get the best out of a cinnamon quill, rub it in your hands before breaking it. This helps release the essential oils trapped in the bark like spice. Traditionally one would use green cardamom pods. White ones are more floral and black ones hard to find.

Garam Masala

Mace is the sheath surrounding nutmeg and offers its own unique taste to the blend. And nutmeg is best when ground fresh using a rasp.

Garam Masala

Garam Masala

My own version of this popular spice blend
Recipe Category: Spice Blend
All Rights Reserved: an original recipe from Lavender and Lime


  • 2 cinnamon quills
  • 2 blades mace
  • 10 cardamom pods crushed
  • 30 mls coriander seeds
  • 10 mls cloves
  • 15 mls cumin seeds
  • 15 mls black peppercorns
  • 15 mls fennel seeds
  • 2 bay leaves *
  • 1 dried red chilli *
  • 15 mls allspice berries *
  • 15 mls ground turmeric *
  • 5 mls ground nutmeg
  • 15 mls dried rose petals


  • add all the spices to a dry frying pan on a low heat
  • shake the pan as they start to crackle
  • when you can smell the spices remove the pan from the heat and allow to cool
  • grind the spices in a spice grinder or with a pestle and mortar until you have the desired consistency


* these are my own additions

Click on the links for conversions and notes.

Top of Page