Bhaijaan’s little spice workshop
Your kitchen.
Your masala.
Some like it fragrant. Some like a little swagger. Tell us what you love and we’ll sketch a garam masala for your own spice tin.
Let’s find your blend
Your own garam masala
| Spice | Weight |
|---|---|
| Your batch |
Use cardamom seeds, with the pods removed. Weights are for the ingredients you actually grind. A scale reading to 0.1 g helps with the small amounts.
Make it your ritual.
- Gently toast the whole coriander, cumin and any fennel in a dry pan, stirring until fragrant. Keep an eye on them so they do not scorch.
- Cool completely. Grind with the black pepper, cardamom seeds and any cinnamon and cloves. Stir in finely grated or ground nutmeg.
- Put into a clean, dry, airtight jar. Label with the blend name and date. Store away from heat and light.
- Try a small pinch towards the end of cooking. Taste, then adjust. Keep a note of what you’d change in your next batch.
An original blend built around your taste. Try a small batch, then make it your own.
A family resemblance.
A personal signature.
A home blend can carry the taste of a place, a family, or one particular cook. This workshop gives you a starting point for your own version; it does not claim to recreate a named regional or family recipe.
Spices also belong to a long conversation about food in Ayurvedic traditions. Here, “warming” describes our cooking and tasting experience. We personalise flavour, with no dosha assessment or health prescription.
Taste, Ayurveda & a masala of your own