Garam masala is a popular spice blend used in Indian and South Asian cooking. The name "garam" means "hot," and "masala" means "spice mix" in Hindi, though the heat refers to the warmth it brings to the body, rather than spiciness. Garam masala typically consists of a combination of ground spices, including:

• Cumin
• Coriander
• Cardamom
• Cloves
• Cinnamon
• Nutmeg
• Black pepper
• Bay leaves

The proportions and specific ingredients can vary by region, recipe, or family tradition, but these are the most common components. Sometimes additional spices like fennel, mace, star anise, or dried ginger may be included.

Garam masala is often added toward the end of cooking or even as a garnish to preserve its aromatic qualities. It's used to flavor a variety of dishes, such as curries, soups, lentils, and vegetable dishes, adding depth and complexity to the flavors. The blend brings a warm, slightly sweet, and savory note to food without making it excessively spicy.

Dishoom Garam Masala - toasted on dry pan or in oven at 50 for 2.5 hours

• 1 black cardamom
• 4 cloves
• 5g peppercorns
• 2 cinamon sticks
• 10g corriander seeds