Garam masala (from garam (“hot”) and masala (a mixture ofspices) is ablend of ground spices, originating fromSouth Asia, common in Indian, Pakistani, Nepalese, Bangladeshi, and Afghan cuisines. It is used alone or with otherseasonings. The composition of garam masala differs regionally, with many recipes across theIndian subcontinentaccording to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.
Ingredients: Coriander, Cumin, Black Cardamom, Black Pepper, Cinnamon, Cloves, Star Aniseed, Nutmeg, Bay Leaf, Green Cardamom & Salt