Garam masala (noun.) indicates dry herbs. In terms of Ayurveda, some such herbs increase warmth in the body but have a kind of sweet pungent taste. Such fragrant spices are flavorful and not fiery hot. These spices blend with the curries and boiled lentils.
Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods are toasted in a pan and made into a powder called Garam masala that is added to various recipes. The spices are collected from the barks, dried flowers and leaves of trees.
Many herbs used in popular garam masala powder have been widely researched by Ayurvedic scholars and are known for unique health benefits. There are other categories of herbs that have a cooling effect on body tissues and certain others are not used in garam masala (like turmeric, Black Cumin Seeds (nigella), asafoetida).