There are endless varieties of garam masala found in the Indian cuisine. Garam masala is a Hindi word used for hot spices but the herbs used in the preparation of masala are not as hot as such. The word garam (hot) comes from Ayurveda and it indicates the hot potency of the herbs, which increases heat in the body’s digestive system.
The combination and ratio of the ingredients in garam masala differ from one region to other and from North India to South. The basic herbs in the garam masala are Cumin Seeds, Coriander, Cinnamon, Nutmeg, Green / Black Cardamom, Cloves, Bay leaves, Peppercorns, Fennel, Mace and Chillies. These herbs are sold in powdered form at Indian grocery stores.