For thousands of years, the many herbs and spices of the Far East have brought an aromatic and flavorful punch to Indian cuisine. And now the science shows that these spices also possess a host of medicinal qualities.
One particular spice blend sits on the shelves of many kitchens across South Asia, revered for its slight sweet and savory character, as well as its abundance of health benefits…
I’m talking about garam masala.
At my house, garam masala is our go-to when we want to add an Indian dimension to our dishes. It’s a blend of spices that adds incredible depth and complexity to food.
In Hindi, garam means hot, and masala means spices. This warm and pungent spice blend originated in the north of India, helping to warm bellies and lift moods during chilly winters.
Its popularity quickly saw it become a staple throughout the country, with different regions adapting it to suit their unique culinary character. In the north, it tends to be sweet and pungent, while in the far reaches of the south, hot red chilies are incorporated into the blend.
Unsurprisingly, garam masala packs a healing punch too.
Several of the diverse spices in this blend are proven to support a healthy immune system and keep colds, flu, and other bugs at bay. Garam masala is also chock-full of antioxidants, which further boosts immunity, and can reduce inflammation.
According to Ayurvedic medicine, the spices in garam masala are warming, increasing the metabolism and aiding digestion. Cloves and cumin keep indigestion at bay and prevent acid build-up in the gut, while black pepper is a natural metabolism booster.
Preparing your own homemade garam masala blend allows you to capture the perfect balance of all the flavors present. You can tweak the levels of warmth, sweetness, heat and spiciness to suit your own taste buds.
Here’s an easy recipe to try at home!
Garam Masala Spice Blend
Ingredients:
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Instructions:
1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.
2. Transfer the mixture to an airtight container, and store in a cool, dry place.
*Note: For a more pungent and flavorful blend, you can dry roast the cumin, coriander, cardamom and black peppercorns, then grind them in a coffee or spice grinder.
Garam masala is unbelievably versatile — add a dash to soups, curries, stews, dahls, and legume or vegetable-based dishes. If you’re a spice fiend like me, you can even experiment with adding it to stir fries. It goes great in homemade samosas too!
As we move deeper into fall, I find myself craving spicier, more robust meals, and garam masala packs a punchy flavor hit every time.
Give it a try and let us know what you think!
Stay curious,
Nick Polizzi
Host of Healing Kitchen: Let Food Be Thy Medicine
& Founder of The Sacred Science
34 Responses
I’ve blended and used garam masala for 25+ years. I also add ginger! It is excellent sprinkled on winter squash. Substitute garam masala for all the other spices when making gingerbread or sweet potato (pumpkin) pie. Yum!
Awesome! Thanks for sharing!
Where Or how can we buy the garam marsalas?
This can be readily purchased at most health food stores, or specialty stores. If there is an Asian market or store near you, that may be the best place to look.
I add this to fish, veggies quinoa, – licit it!!!
Thanks for the recipe!
That is wonderful! This is a very versatile spice blend.
thank you very much
Our pleasure 🙂
I’d love to share this on my blog, BlossomHerbs.org. Is that OK with you?
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THANK YOU!!
Thanks for connecting!
Thank you Nick for your generosity. You have shared so many fine recipes.
I have found the Indian spices to be very helpful for digestion.
My Best!
Our pleasure 🙂 Thanks for connecting with our work!
beautiful!!!
there’s nothing wrong with spicing up your life. so many health benefits, but taste good too.
You got it! Spice is up for health and variety!
Thank you Nick! Your hints, recipes and meditations are delightful and add “spice” to our lives! 🙂
Linda’s comment question. How much ginger do you add?
Thanks for this recipe. It is nice to be able to make healthy additions with ingredients we usually have in our spice cabinets.
Mr Polizzi. This is not garam masala. Garam masala usually contains
Black pepper
Cloves
Black cardamom
Green cardamom
Mace
Nutmeg
Cinnamon
Shahi zeera
Allspice
Nick, thank you. I have never tried nutmeg in my garam masala.
pleasant addition to have, thank you
I make my own blend of curry powder that has over 22 different spices and follow a family recipe. I also make my own garam masala. I have been doing this for over 50 years. I am ready to take this to thte next level. I am a South African born of Indian ancestry. My spice blends have a little different flavour and everyone loves it! It’s so versatile and can be used in just about every dish – even salads – lol! I am a spice girl at heart and always will be. Thanks Nick for bringing this to the forefront.
il probably try it, the chaga mushroom drink as well as the hot cocoa is delicous.
THANK YOU!!
Thank you.
Thank you !
thank you!!!!!!!…*****fantastic….*******..what if i tell you that i drink it in herbal tea in the morning????
Thank you Nick!
zou graag nieuwsbrief ontvangen
Gracias por la receta. Una pregunta… cuando hablas de cilantro molido, creo que te refieres al coriandro es decir a su semilla. Es así? Gracias de nuevo y feliz semana.
Hi Nick, That was pretty salivating reading pal.You’ll gather from that,the only dish I haven’t desicrated is Christmas dinner 🤭,but I’m only 79 so there’s time.🙄😄.while I am on ,wonder if you can help, a couple of years ago, my wife’s surgery would not give her access to see a doctor re a lump on her finger. So after a phone app,they prescribed 5 repeat doses of antibiotics ,getting stronger. Result ,a severe bout of C Diff.after 5 days in hospital enduring total bowel control loss.They said “if she hadn’t have gone in that lunchtime “ she would probably been too late.There are few things now she can eat, without problems,any ideas PLEASE? I’m sorry for length of comment, but it is getting so hard to feed her even though she is taking probiotics and vitamins.Thanks Nick.
Just want to thank you once again for what you are doing, Nick! Ever since I can remember, I craved seasonal, organic, local fruits, veggies, nuts and grains to nourish my body because I felt so good afterwards! Indian and Asian cuisine in general has always been my favourites, because of the healing and digestion improving spices and herbs, along with the mediterranean way… Thank you for sharing your wisdom with the world!
Hi.
I’m sorry, but I’m having trouble getting into “The Shamanic Journey” with Sandra Ingerman.
I’ve changed my password at least twice and I am still unable to get into these classes.
Can someone help me what I need to do to get to these lectures. I love reading her books and I don’t want to miss any more classes.
Thank you
I am glad you are educating us about the use of natural approaches to cooking. Many thanks. Luisa