1. Cardamom pods-1/4 cup
  2. Cloves-1 tbsp
  3. Cinnamon stick- 3 nos( 2″ piece)
  4. Fennel seeds-1/2 cup
  5. Black pepper- 3 tbsp
  6. Star anise- 2 nos
  7. Nutmeg- 1 no
  8. Mace- 4 nos


  • Heat a   non stick pan and add all the ingredients and dry roast it for about 2 minutes on a medium low flame.Allow this to cool slightly.
  • Grind this to a coarse powder  using a blender.Store it in an airtight container.

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  • Reply
    Sarah/Homestyle Cooking Around The World
    July 7, 2012 at 7:03 pm

    This looks like a wonderful recipe and I can't wait to try this as soon as my current supply is used up. The pictures are lovely, also!

  • Reply
    July 7, 2012 at 7:11 pm

    Awesome clicks.I loved the light pattern and each composition so so much..aesthetic.

  • Reply
    July 7, 2012 at 7:17 pm

    awesome photos, love it!

  • Reply
    Sayantani Mahapatra Mudi
    July 7, 2012 at 8:34 pm

    beautiful clicks. nothing like homemade spice powder. your garam masala recipe is very good.

  • Reply
    Reshmi Mahesh
    July 8, 2012 at 5:02 am

    Awesome clicks…Spice powder looks beautiful in that light…

  • Reply
    T's Mom
    July 8, 2012 at 7:56 am

    very nice clicks

  • Reply
    July 8, 2012 at 10:45 am

    wow…useful post…..fabulous clicks…

  • Reply
    July 8, 2012 at 11:06 am

    i love ur pics… they are awesome.. specially love that garam masala tag…

  • Reply
    July 8, 2012 at 12:04 pm

    just loved the clicks…just awesome!!!

  • Reply
    Spice up the Curry
    July 8, 2012 at 2:09 pm

    beautiful picture.. awesome

  • Reply
    July 8, 2012 at 10:32 pm

    superb clicks,I too make the home made the flavor & aroma!!

    Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

  • Reply
    July 9, 2012 at 9:21 am

    Love the clicks. They look so exotic 🙂 Indian spices are the best and love the garam masala flavoring in any food.

  • Reply
    July 9, 2012 at 1:42 pm

    looks so aromatic… love the clicks!!

  • Reply
    July 9, 2012 at 10:36 pm

    I see that you don't add any red chili which is why the color is so diff from what I make. The photos are absolutely gorgeous.. the dark mood with the green tint and that rustic card .. gorgeous!

  • Reply
    The Internet and The Unicorn
    July 9, 2012 at 11:17 pm

    WOW! What exquisite photos! They are BEAUTIFUL to look at. What kind of camera do you use? Also did you have additional lighting set up to capture the depth of color?

  • Reply
    Ganga Sreekanth
    July 10, 2012 at 7:13 am

    very useful post..thanks for sharing.. .awesome clicks

  • Reply
    July 12, 2012 at 5:57 pm

    Thank you all for your lovely comments…
    @Teresa.. i use a nikon D 3100.. i usually set up the food close to my dining room window,and shoot mostly during the mid of the day…
    Thank you all!!

  • Reply
    Nisa Homey
    July 30, 2012 at 7:22 am

    Hey, first time here…beautiful clicks and great post….happy to follow u.

  • Reply
    Hardy Party
    January 15, 2013 at 5:34 am

    Is the nutmeg supposed to be nos as well? And does that mean one whole nutmeg? I think that is what nos means?

    • Reply
      January 16, 2013 at 5:00 pm

      @ Hardy Party
      Yeah!! you are supposed to use one whole nutmeg for the above mentioned quantity.

  • Reply
    September 18, 2013 at 7:07 am

    I'm very motivated to try it!

    Have still some questions though:

    Cardamom pods, Star anise:
    > roasting the whole pods, or take out seeds?

    Thanks for advice!

    • Reply
      September 25, 2013 at 6:35 am

      Helloo!!sorry for the delay ..okie..
      You don't have to take out the seeds…just use the whole pods…
      happy cooking


  • Reply
    November 3, 2015 at 2:00 am

    Hello Vidya,

    Long time lurker here, thank you so much for your recipes. They look as well as taste good.
    Noticed that you are using good (true) cinnamon. Mostly what I have seen around are Cassia barks.
    Whats the difference between nutmeg and mace? 'Jaathipathri' – ground strands from inside the fruit ithil ethaanu?

    Also: Tip, Just pulse the mixture once so that you can remove the podskins from cardamoms if you wish.

    • Reply
      November 8, 2015 at 7:18 pm

      Hi @ Dee
      Thank you for the happy to hear that the recipes work well for you….
      yes!!as you mentioned most of the supermarkets and stores sell cassia and not true whenever I see the real one, I buy a bunch !!
      mace ( jathipathri) is the reddish strands covering the seed, where as nutmeg( Jathikka) is the hard brown seed..
      Thank you for that sure this will help the readers.
      Happy cooking

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