Garam masala, from Hindi garam, “Hot” and masala “mixture”, is a basic blend of ground spices common in Indian and other South Asian cuisines.[1] It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not “hot” in the same way as a chili pepper. Ingredients Ingredients for garam masala: The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala,[1] none of which is considered more authentic than another.[2]

Some recipes call for spices to be blended with herbs, while others grind the spices with water, vinegar or other liquids such as coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is cooked before use to release its flavours and aromas.[1]

Taken from the http://en.wikipedia.org/wiki/Garam_masala.