Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Homemade Garam Masala
460 grams (~1 pound)Ingredients
Directions
Toast and cool
Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
Remove from the heat, transfer to a cool container, and let cool.
Grind
Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder.
Nutrition, whole recipe (rough)
Counts 8 of 12 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Mace | not in our table | 0 |
| Rose | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Cinnamon + clovetop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Coriander + cumintop 1% of all pairsSmell alikestrongCooked together3,866 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Cardamom + cinnamontop 1% of all pairsSmell alikestrongCooked together1,299 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Cardamom + coriandertop 1% of all pairsSmell alikestrongCooked together872 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Cardamom + clovetop 1% of all pairsSmell alikestrongCooked together1,114 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Black cardamom seeds
- Adds a smoky, aromatic depth that defines the blend's warm flavour.
- Cinnamon sticks
- Contributes sweet, woody aroma and warmth to the blend.
- Coriander seeds
- Provides citrusy, floral aroma that forms the base of the mix.
- Cumin seeds
- Adds earthy, nutty aroma that becomes richer when toasted.
- Black peppercorns
- Contributes sharp heat and pungency that lifts the other spices.
The step that matters
Toast the spices over low heat. Toasting releases volatile aromatic oils, but spices scorch quickly and turn bitter. Low heat and constant shaking let them darken evenly and become fragrant without burning.
Swap the mace
How well each one fits the dish's main ingredients (cardamom, cinnamon, clove, coriander, cumin, fennel, rose):
- Saffronfits better
- Turmericfits better
- Nutmegfits better
- Macethe original
Fit is the average pairing score against cardamom, cinnamon, clove, coriander, cumin, fennel, rose. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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