Garam masala

The specific combination differs by district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns.

[3][4] Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.

The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking.

Some recipes include nuts, onions or garlic, or small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool, lichen), and kababchini (cubeb).

[7] In the east of the Indian subcontinent, in West Bengal, Orissa, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.