https://bruce-loves-to-cook.ca/tags/blends/Recent content in Blends on Bruce loves to cookHugo -- gohugo.ioen© 2026 Bruce AldersonWed, 14 Oct 2026 16:04:23 -1000https://bruce-loves-to-cook.ca/recipes/curry-powders-and-related-spice-mixes/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/curry-powders-and-related-spice-mixes/<p>These are common spice blends for UK-style Indian curries.</p> <h2 class="relative group" data-ing-heading="true" data-method-heading="false">Garam masala <div id="garam-masala" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#garam-masala" aria-label="Anchor"></a> </span> </h2> <ul> <li>2 tbsp green cardamom seeds (from shelled pods)</li> <li>1 tsp black peppercorns</li> <li>3 tbsp black cumin seeds</li> <li>½ tsp whole cloves</li> <li>⅓ whole nutmeg</li> <li>1 medium Ceylon cinnamon stick, broken into pieces</li> <li>1 medium stick cassia bark</li> <li>1 tsp fennel seeds</li> <li>1 star anise</li> <li>4 tbsp coriander seeds</li> <li>¾ tsp ground bay leaves</li> </ul> <p>Toast the whole spices in a dry pan over medium-low heat, stirring, until fragrant, 2–3 minutes. Let them cool. Grind them fine with the nutmeg, then stir in the ground bay leaves.</p>