Open a jar of garam masala that’s been sitting for a year and smell it. Now imagine that smell times ten — that’s what a fresh blend tastes like. It takes five minutes and ruins store-bought forever (in the best way).
Why fresh wins
Ground spices start losing volatile flavour compounds within weeks. Whole spices keep for a year or more. Toasting them in a dry pan for two minutes wakes up oils you forgot spices had.
Three blends to start
Garam masala: coriander, cumin, cardamom, cloves, cinnamon, black pepper. Taco seasoning: chilli powder, cumin, paprika, oregano, garlic powder. Za’atar-ish: thyme, sesame, sumac, salt. Grind, jar, label the date.
Keep it small
Blend in small batches — a few tablespoons at a time. Fresh and often beats big and stale, every single time.