Garam masala from scratch — and why store-bought rarely cuts it
Whole spices, a heavy pan, and seven minutes. The small-batch ritual we use in our kitchen and on the packing line.
1 min read
Most store blends sit in warehouses for months. By the time they reach your kadai, the volatile oils in cardamom and pepper have already faded.
We start with whole coriander, cumin, black pepper, green cardamom, and cassia — roasted separately because each spice has its own sweet spot on heat.
A heavy-bottom pan, medium flame, and constant movement for about seven minutes is enough. You will know it is ready when the room smells like Sunday lunch.
Grind in small batches, use within eight weeks, and keep the jar away from the stove steam. That is the difference between perfume and dust.