Burmese Garam Masala Mix

Chef Santoria Quick
Apr 3
2 min read

Updated: May 5

With the recent devastating earthquakes in Myanmar, my heart feels increasingly heavy. Lives have been lost, countless families affected, and communities are hurting deeply. In moments like this, food can be an expression of solidarity, compassion, and support.

Because of this I decided to create a traditional Burmese garam masala spice blend as a tribute to Myanmar 🇲🇲, its resilient people, and their vibrant culinary heritage. To help you join me in this tribute, I’m sharing my special recipe with my community. With its heartwarming flavors, I have used this spice blend on all cuts of vegan meats as well as veggies. As a plant based culinary chef, I have used it on several vegetables to develop some amazing recipes that will be further developed and shared down the line. For now, that I wanted to have you join me in this tribute and as a heartfelt thank you for being a part of the M.I.A community.

Burmese Garam Masala Spice blend

A homemade spice mix by Chef Santoria Quick

🕒 Prep Time: 2 minutes

🔥 Cook Time: 3–5 minutes

⏱️ Total Time: 10 minutes (including cooling & grinding)

🍽️ Makes: ~1 cup

👩‍🍳 Skill Level: Beginner

🎵 Vibe Check: Warming, grounding, aromatic

Ingredients
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 3 dried bay leaves
- 1 tsp cardamom pods
- 1 tsp whole cloves
- 1 (1-inch) cinnamon stick
- 1 whole star anise
🥣 Instructions
1. Toast the Spices
  In a dry frying pan over low heat, toast all ingredients until fragrant—about 3–5 minutes. Stir frequently and watch closely to avoid burning.
2. Cool It Down
  Transfer the toasted spices to a plate and allow them to cool completely. This step preserves the bold flavor when grinding.
3. Grind to Perfection
  Once cool, grind spices using a spice grinder, mortar and pestle, or high-speed blender until a fine powder forms.
4. Store for Later
  Transfer to an airtight glass jar. Store in a cool, dry place for up to 3 months.
🧠 Kitchen Intelligence

Building your own spice blends is like building confidence—layer by layer. You don’t have to buy flavor prepackaged. You are the flavor.

✨ Quick Notes / Swaps / Storage

Swap star anise for fennel seeds for a milder blend.
Avoid over-toasting—bitterness sneaks in fast.
Great for curries, roasted vegetables, soups, and lentil dishes.

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Spice Knowledge + DIY Flavor Mastery

🧂 Flavor Notes

Warm, deep, and slightly sweet with bold notes of clove and cardamom. This Burmese variation leans floral and earthy—perfect for cozy dishes with cultural soul.