this post was submitted on 03 Aug 2026
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I make my own garam masala. I even have a jar with all the whole seeds and stuff ready so in case I run out I can toast it up, let it cool and grind it up.
I always end up buying way more cardamom than I can reasonably use because I get it at the international market and they don't do two ounce jars that are half full like McCormick. I could send you some.
One of my biggest regrets about moving West is no international groceries within reach, consarnit. Btw, what do you use to grind seeds & stuff, coffee grinder or mortar & pestle..?
Thanks for the offer. I'll try to see what Exchanger Joseph's & Heinan's have to offer and possibly take you up on that. I'm down to just ghee and a bag of panch puran (seed mix) for Indian dishes, but the latter is pretty strong and typically only used in some dishes, far as I know. Real garam masala would be something I've never actually cooked with before, outside of the overpriced, limp, McCormick-style powder.
It's a standard coffee/spice grinder. Good for spices, making powdered sugar or lentil flour.