Garam Masala

Garam means warm, and garam masala is a blend of the warming whole spices, roasted or raw, ground to a powder. Recipes differ by family and region, but most include cumin, coriander, black pepper, cloves, cinnamon, cardamom and bay leaf, and sometimes mace, nutmeg or star anise. Some blends add saffron or rose petals for a royal, shahi style.

Unlike most masalas, garam masala is usually added near the end of cooking, or sprinkled over a finished dish, so its aroma stays bright. It goes into chicken curry, keema, rajma, chole, aloo gobi, dal and kebabs, and into marinades. North Indian blends lean on black cardamom and cumin, Pakistani blends are often hotter, and Mughlai or royal blends are sweeter and more floral. Choose a small pack to try a new style, and a larger bag if it goes into daily cooking.

Garam masala loses its scent faster than single spices, so keep it in a sealed jar away from the hob and buy only what you will use in a couple of months. To make your own, dry roast spices from whole spices gently and grind them. For dish-specific blends see chicken masala and meat masala, and more in masalas.