The Indian spice blend that typically includes cumin, coriander, and cardamom is garam masala. It is a ground spice mixture originating in the Indian subcontinent and used across Indian, Pakistani, Nepali, Bangladeshi, and some Caribbean cuisines.
There is no single universal recipe for garam masala. Regional and family versions may also contain cinnamon or cassia, cloves, black pepper, bay leaf, fennel, mace, nutmeg, star anise, or chili. The spices are commonly toasted before grinding, which intensifies their aroma and gives the blend its warm, complex character.
Despite the word “garam,” meaning hot or warm, garam masala does not necessarily mean a fiery chili powder. The name refers more to warming spices and traditional culinary ideas than to heat level. It can flavor marinades, pickles, stews, and curries, and is often added near the end of cooking so its fragrance remains noticeable. Curry powder is a separate, standardized-style blend associated especially with Anglo-Indian cooking.