Garam masala

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The words literally mean 'heat' (as in to warm the body, not necessarily spicy) and 'mix of spices'.

In India the mixes are somewhat regional, as well possibly specific to families through tradidion.

These are typically toasted, ground together and stored (air-tight), ready to be used to spice curries and such, though many also like to mix as they cook, for variation.

Outside of India you tend to see one or two standard-ish mixes being sold as a generic product.

Still, this makes the term more of an an idea than any specific mix, though there are ingredients common to many.

Common ingredients:

• peppercorns (black and/or white)
• cloves
• cinnamon (or cassia)
• black cardamom and/or green cardamom
• Cumin
• nutmeg / mace

Also common:

• nutmeg or mace
• bay leaf

Also seen in the same dishes, and thereby in some garam masala products:

• coriander
• ginger
• garlic
• fenugreek
• cinnamon
• (star) anise
• carroway

See also

• http://en.wikipedia.org/wiki/Garam_masala
• http://www.gourmetfoodsource.net/garam-masala.htm
• http://www.food-nepal.com/ingredients/i004.htm