Preparation

• Mix all the spices in a jar with a tight lid.
  Store in your spice cabinet.
  
  Alternatively you can buy whole coriander, cumin and cardamom seeds. Toast them in a dry pan until fragrant 2-4 minutes. Let them cool, grind the spices with a spice grinder, add the rest of the spices and store in a jar
  
  Notes:
  
  
  Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word "masala" means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. and you will need to check the label to see what spices are included.
  
  
  Varieties of Garam Masala
  There is no single garam masala recipe. The ingredients differ according to the region as well as each chef's individual preferences. Garam masala from Northern India, including the Punjab region, often has only black pepper as a hot element and mostly focuses on aromatic and sweet spices. This garam masala will be quite mild, and any heat in the dish will come from adding hot peppers.
  
  The farther south you go in India, the hotter the garam masala is likely to be as red chiles are likely to be part of the blend. The spices also change, based on what is more common locally.
  
  What Does It Taste Like?
  Garam masala adds warmth, sweetness, floral notes, and a touch of heat from the black pepper. It is intended to be a fragrant spice as well as flavorful. While cumin, coriander, and turmeric may remind you of curry, garam masala is generally not firey hot.
  
  
  What Is It Made Of?
  
  If you are buying garam masala, you will need to read the ingredients in order to determine which spices are is included.