This category is unique, emerging from a genuine necessity and the desire to create new dishes or enhance traditional ones. For instance, I once tried store-bought garam masala and was so disappointed by its sawdust-like flavor that I discarded it. That experience occurred 40 years ago, prompting me to start making my garam masala. To my surprise, many of my friends began doing the same, albeit by simply combining a few common spices, which never quite captured the essence I sought.

In my pursuit of the perfect flavor, I developed two varieties of garam masala: a traditional 13-spice blend (which is anything but ordinary) and a gourmet version featuring saffron. I toast all spices in small batches by category, as toasting them together can result in uneven cooking—some may burn while others remain underdone. Proper toasting is crucial; I learned this the hard way. 

Just like with garam masala, I was never satisfied with the bland flavor of the commercially available cardamom powder, which often resembled gray ash. After discarding it several times, I decided to create my own. Interestingly, cardamom comes in five categories based on size, color, freshness, and flavor, with the top three grades being exported while the fourth and fifth are sold in India. Cardamom is even traded on the stock market and is often referred to as the “queen of spices.”

Once I made my cardamom powder, I was astounded by the difference in flavor. I now produce my cardamom powder, which I share as gifts with family and friends. We use it in teas, coffee, curries, and desserts.

Each spice blend in this category has its own story, making them not unique and delicious but also a true reflection of my best culinary creations.