DIY Artisan Garam Masala Spice Blend | Septree Dehydrator Guide

Whole Spices List

• 3 tbsp coriander seeds

• 2 tbsp cumin seeds

• 1 tbsp black peppercorns

• 1 tsp green cardamom pods

• 1 tsp whole cloves

• 2 cinnamon sticks (broken into pieces)

• 2 bay leaves

• 1/2 tsp freshly grated nutmeg

Step-by-Step Instructions

1. Pod Separation: Crack green cardamom pods open to separate seeds from the outer skin.

2. Skillet Toasting: Dry-toast coriander, cumin, peppercorns, cardamom seeds, cloves, cinnamon, and bay leaves in a skillet over low-medium heat until fragrant (about 3-4 minutes).

3. Complete Cooling: Remove spices from heat and let them cool completely.

4. Grinding: Grind the toasted spices and nutmeg together into a fine powder.

5. Dehydrator Moisture-Lock Cycle: Spread the ground spice powder evenly onto a tray liner. Place in the Septree dehydrator at 95°F (35°C) for 30 minutes to eliminate any ambient moisture absorbed during grinding.

Storage & Aromatic Preservation Tips

• Store the finished Garam Masala in an airtight glass jar away from direct sunlight.

• The moisture-lock cycle ensures a longer shelf-life and retains aromatic essential oils without clumping.