Garam is Indian for “warm” or “hot” and is the main spice blend of North Indian cookery. It is said that there are as many versions of garam masala as there are cooks. The spices are usually dry roasted in a pan or oven before use to release their flavors. Garam masala is typically added toward the end of cooking or sprinkled on the food just before serving. Use to season sauces, chutneys, meats, poultry and vegetables.