The term “garam masala” refers to a large family of spice blends that differ depending on the region and the cook. They play an important role in the characteristic flavor of many Indian dishes. While making them takes a little time and potentially some ingredient hunting, once they are prepared they provide the cook with an easy means of adding tremendous complexity and richness to dishes of all kinds.

This blend is balanced to the “cool” side with a healthy dose of cardamom.

Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed:

Collect the cardamom seeds and discard the pods. Alternatively, use:

Combine the seeds in a spice grinder with:

Grind the mixture to a powder. Store in an airtight container.

This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.

Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet:

Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with:

Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add:

Grind into a powder.