Village Style Garam Masala

Village Style Garam masala is a blend of spices that is commonly used in Indian cuisine. The term “garam masala” translates to “hot spice blend,” but it actually refers to the warming effects of the spices in the body, rather than the heat of the spices themselves.

The exact ingredients in garam masala can vary. It typically includes a combination of cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Some variations may also include nutmeg, fennel seeds, bay leaves, or other spices.

Garam masala is often added to dishes near the end of cooking, to preserve the fragrant and aromatic qualities of the spices. It is used in a wide variety of dishes, including curries, stews, soups, and rice dishes. Garam masala can also be used as a rub for meats, such as chicken or lamb, before grilling or roasting.

In addition to its culinary uses, garam masala has been used in traditional Ayurvedic medicine for its warming and digestive properties. It is believed to aid digestion, boost circulation, and support overall health and wellbeing.

While garam masala is generally considered safe for consumption, some people may experience allergic reactions or other side effects from specific spices in the blend. It is always a good idea to consult with a healthcare provider before using any new herbs or spices, particularly if you have any underlying health conditions or are taking medications.

Here’s a recipe for a village style garam masala that yields 1 kg

Garam Masala


  • 500g coriander seeds
  • 200g cumin seeds
  • 100g black peppercorns
  • 50g fennel seeds
  • 50g cardamom pods
  • 50g cinnamon sticks
  • 25g cloves
  • 25g star anise
  • 10g bay leaves
  • 10g nutmeg
  • 5g mace


  1. Dry roast all the whole spices, except for the bay leaves, mace and nutmeg, in a pan over medium heat until fragrant. Stir continuously to prevent burning.
  2. Let the spices cool and then grind them in a spice grinder or coffee grinder until they form a fine powder.
  3. Add the bay leaves, mace and nutmeg to the spice grinder and grind again until everything is well combined.
  4. Sift the garam masala powder through a fine mesh sieve to remove any large pieces of spices or debris.
  5. Store the garam masala in an airtight container in a cool, dark place. Use as needed in your favorite Indian recipes.

Note: This recipe can be adjusted according to personal preferences, and other spices can be added or omitted depending on taste.

Sudhanraj Ravikumar
Sudhanraj Ravikumar

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