Which Indian spice blend is often roasted and ground, used in many dishes?

The Indian spice blend often roasted and ground for use in many dishes is garam masala. It is a fragrant mixture whose exact ingredients vary by region, household, and recipe.

Common components include cardamom, cinnamon or cassia, cloves, cumin, coriander, black pepper, bay leaf, mace, and nutmeg. Dry-roasting the whole spices can intensify their aroma and drive off moisture before they are ground. Some cooks add garam masala near the end of cooking so its volatile fragrances remain prominent, while others incorporate it earlier into marinades, curries, stews, or pickles.

“Garam” means hot or warm and “masala” means spice mixture, but garam masala does not necessarily mean a chili-hot blend. The name more often refers to warming spices and their traditional culinary character. It is also different from curry powder, a relatively standardized commercial blend associated with British cuisine. There is no single universally authentic garam masala recipe; regional versions may be quite different.