Disclosure: As an Amazon Associate, Curry Ingredients earns from qualifying purchases. If you buy through links on this page we may earn a small commission at no extra cost to you. We only recommend gear that suits the curries we cook on this site.
If one spice blend defines North Indian cooking, it is garam masala. A pinch at the end turns a good butter chicken or paneer makhani into a great one. But not all blends are equal – some are fragrant and warm, others are dusty and flat. Here is how to choose the best garam masala, which brands are worth buying and how to make your own.
What Is Garam Masala?
“Garam” means warm and “masala” means spice mix. It is not hot like chilli; it is warming and aromatic. Most blends include cardamom, cinnamon, cloves, black pepper, cumin and coriander, and many add bay leaf, nutmeg, mace or star anise. Every region – and every family – has its own version.
How to Choose a Good Garam Masala
- Smell it: a fresh blend smells strongly of cardamom and cinnamon as soon as you open it.
- Read the ingredients: look for whole-spice names only – no flour, salt or colours.
- Small packs: ground spices fade within months, so buy small and buy often.
- Check the date: choose the freshest packing date you can find.
Garam Masala Brands Worth Trying
1. MDH Garam Masala
One of India’s best-known spice brands. A balanced, all-purpose blend that works in almost any North Indian curry.
Why we like it:
- Classic, familiar flavour
- Widely available
- Good value
Keep in mind:
- Strong clove note – use a little less at first
See MDH Garam Masala on Amazon →
2. Everest Garam Masala
Another Indian household name, slightly more peppery and robust. Great for meat curries and biryani.
Why we like it:
- Bold, warm flavour
- Affordable
Keep in mind:
- Can overpower delicate vegetable dishes
See Everest Garam Masala on Amazon →
3. Organic Garam Masala
Organic blends from specialist spice companies are often ground in smaller batches and packed in jars, which keeps them fresher.
Why we like it:
- Clean ingredient lists
- Fresher small batches
Keep in mind:
- More expensive per gram
See Organic Garam Masala on Amazon →
How to Make Your Own Garam Masala
- Toast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp black peppercorns, 10 green cardamom pods, 6 cloves, a 5 cm cinnamon stick and 2 bay leaves in a dry pan for 2 minutes.
- Cool completely, then grind finely in a spice grinder.
- Add a pinch of grated nutmeg. Store airtight and use within three months.
When to Add Garam Masala
Unlike most spices, garam masala is usually added near the end of cooking – in the last few minutes or sprinkled over before serving. Long cooking dulls its aroma. Keep a cup of it in your masala dabba next to the stove.
Frequently Asked Questions
Is garam masala the same as curry powder?
No. Curry powder usually contains turmeric and is added early. Garam masala is a warm, aromatic finishing blend with no turmeric.
Is garam masala spicy?
Not really. It is warming from black pepper and cloves, but it contains little or no chilli.
How long does garam masala last?
For the best flavour, use ground garam masala within 3–6 months. Whole spices last much longer.
