Garam Masala Spice Blend Mixer

A garam masala ratio calculator proportions cinnamon cardamom cloves for a balanced homemade blend. Use the free Garam Masala Spice Blend Mixer below — enter your values and get instant results, right in your browser. Classic garam masala ratio (14 parts): cinnamon 4, green cardamom 3, cloves 2, black pepper 2, cumin 2, coriander seeds 1. Each spice = total grams × parts ÷ 14. For 100g: cinnamon 28.6g, cardamom 21.4g, cloves/pepper/cumin 14.3g each, coriander 7.1g.

How to use the Garam Masala Spice Blend Mixer

Shop-bought garam masala is often stale and heavy on cheap fillers — a fresh homemade blend smells like a different spice entirely. This garam masala ratio calculator proportions cinnamon cardamom cloves and the supporting spices in the classic 4:3:2:2:2:1 ratio for any batch size you want. Enter the total weight, weigh out each spice, dry-roast, grind, and your curries will never taste flat again.

  1. Enter the total blend weight you want in grams (100g fills a standard spice jar).
  2. Click Calculate to see each spice weight: cinnamon, cardamom, cloves, pepper, cumin, coriander.
  3. Weigh the whole spices on a kitchen scale — no guessing.
  4. Dry-roast each spice separately on low heat until fragrant (2–3 minutes each).
  5. Cool completely, grind fine together, and store airtight away from light.

Formula

Classic garam masala ratio (14 parts): cinnamon 4, green cardamom 3, cloves 2, black pepper 2, cumin 2, coriander seeds 1. Each spice = total grams × parts ÷ 14. For 100g: cinnamon 28.6g, cardamom 21.4g, cloves/pepper/cumin 14.3g each, coriander 7.1g.

Worked example

For a 140g batch (10g per part): cinnamon 40g, cardamom 30g, cloves 20g, black pepper 20g, cumin 20g, coriander 10g. A small 42g trial batch uses 12g cinnamon, 9g cardamom, 6g each of cloves/pepper/cumin, and 3g coriander — enough to test the blend before committing.

Frequently asked questions

The classic North Indian ratio is 4:3:2:2:2:1 — cinnamon 4 parts, green cardamom 3, cloves 2, black pepper 2, cumin 2, coriander seeds 1. This calculator scales it to any batch weight.

Yes — dry-roast each spice separately on low heat for 2–3 minutes until fragrant. Roasting wakes up the essential oils and deepens flavour dramatically versus grinding raw spices. Cool fully before grinding or the powder clumps.

About 3–4 months at peak aroma in an airtight jar kept cool and dark. Grind in small batches (100–140g) rather than bulk — ground spices lose volatile oils steadily once opened.

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