Garam Masala is a cornerstone of North Indian cuisine. The name literally translates to 'warm spice mix.' In the context of Ayurvedic medicine, 'Garam' (warm) refers to the spices' ability to increase 'digestive fire' or body temperature, rather than just being 'hot' like chili. A traditional blend usually contains black pepper, cinnamon, cloves, cardamom, and mace. Unlike curry powder, which is often added at the start of cooking, Garam Masala is typically added toward the end of the cooking process to preserve the volatile oils and aromatic qualities of the spices. There is no single 'correct' recipe; blends vary significantly by region and even by household, with some families passing down secret proportions through generations.