n Hindi, “masala” refers to a mixture of spices, while “garam” conveys warmth. Thus, Garam Masala is a warm blend of spices. Our interpretation of this traditional blend is most closely associated with the Punjab region of Northern India. We slow-toast all the spices to bring their flavors to the surface, then freshly grind them all together. Coriander, Cumin, Bay Leaf, and Nigella offer a robust earthiness, while Peppercorn lends a musky bite. Clove, Korintje Cinnamon, Nutmeg, and Star Anise provide warm notes of sweetness, and Black Cardamom adds a slight undertone of smokiness. We love this blend when used in savory meat and vegetable dishes.