From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A mixture of aromatic spices (its name means "warm mixture" in Hindi) used in Indian cooking. It can include up to 12 spices, including a traditional mix of coriander seeds, cumin seeds, peppercorns, cinnamon, cardamom pods and cloves. Garam masala is generally added at the end of cooking, so that the inviting aroma remains strong when the dish is served.
