Anna Zacharria's garam masala.

Anna’s Secret Garam Masala Recipe

1/2 cup


10 grams whole green cardamom pods
10 grams whole cloves
100 grams fennel seeds
25 grams true cinnamon bark*

*True cinnamon bark is Sri Lankan cinnamon native to South India and Sri Lanka. Other cinnamons are actually from the cassia family of trees in Vietnam, China and Indonesia. The true cinnamon is a soft amalgamator of flavours used, of course, in Indian cuisine but also in Mexican. Think of Vietnamese cinnamon as that apple pie flavour, of Chinese cinnamon with Chinese Five Spice powder and Indonesian as a cinnamon heart kind of cinnamon.


  1. Preheat your oven to 350°F.
  2. Place the spices on a baking sheet and put them in the oven to roast for 10 minutes.
  3. Remove the spices, allow them to cool and then grind them to a fine powder in a spice grinder.
  4. Store in an airtight container in a cool dark place.

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