The name Garam Masala comes from "heat," and "mix‚" and refers to the heat of digestion. Combining the sweet notes of cinnamon and cardamom with the more savory flavors of bay leaves and black peppercorns, this staple seasoning from the Indian subcontinent brings richness to dals, curries, marinades, and meats. Heat the mix in ghee or olive oil before adding to your dish to get the most out of its flavor and aroma. Also try in cookies, pancakes, or oatmeal for a savory-sweet twist. Nik Sharma shares a favorite use for Garam Masala: comforting, creamy, Dal Makhani - an urad bean and lentil stew with lots of spices. Photo excerpted with permission from The Flavor Equation (Chronicle Books, 2020) by Nik Sharma. Text and photographs copyright © 2020 by Nik Sharma. HAND-MIXED FROM: Cumin, Cinnamon, Coriander, Black Pepper, Nigella Seeds, Cardamom, Cloves, Bay Leaves and Mace. (Salt-free)