It is prepared by toasting, grinding and mixing some spices such as cinnamon, cumin seeds, coriander, cardamom pods, cloves, grains of black pepper and turmeric, but there are many variations, both traditional and commercial or housewives.
Those bought in stores can be made up of ingredients more or less expensive, such as chillies, garlic, juniper powder, sesame, mustard seeds, fennel and others, very often already roasted. However, it does not help the preserve its genuine style; indeed, preparing such may lose its aroma faster than domestic.
Fresh spices, is less perishable can be made at any moment with the need with a mortar or any grinder, even electric grinder.
The Garam Masala can be used during cooking, but, unlike other spices, is often added at the end of cooking, so that the aroma is not dispersed. It is not spicy in their sense of the term, rather pungent.
