Garam masala (also known as hot spices) is a blend of ground spices originating from Bangladesh. It is common in Bangladesh, Indian, Pakistani, Nepalese, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.
Traditionally from Asia (Specially Bangladesh and India), garam masala is a staple spice in their cookery. Garam, when translated means “warm” best describes the properties of the blend. Warming ingredients such as cinnamon, mace and ginger give garam masala a mellow, appealing aroma. It is an essential ingredient when making sauces for meat and poultry dishes, as well as a great companion to vegetables and lentils recipes. Garam masala is often used towards the end of the cooking process as an added seasoning and it is often sprinkled over finished dishes to enhance the flavor.