This is one of my favorite seasoning blends. It explodes with flavor and can be used in so many recipes. It’s my understanding that there’s no one “authentic” Garam Masala, but that the exact composition varies from region to region and even within families. So while I have no claim to authenticity, having never even been to the Indian subcontinent (something I’d dearly love to rectify), I like to think of this as my own version of authentic. There’s one big difference, though. Nearly everywhere I’ve read, authors seem to agree one should use whole spices and roast and grind them oneself to obtain the best flavor. Intellectually, I know this to be true. Practically, I like the convenience of using ground spices. An intentional, if somewhat naive, compromise. Actually, I’m a bit scared to try it the right way. Not because it sounds hard, it’s not (except on a bad arthritis day, then yep, it’s in the too-hard pile.) It’s just that I’m likely to be converted, and then I’d have to rearrange my spice cabinet again! So for now, I’ll stick to my ways. Maybe I just don’t know what I’m missing, but if I’m enjoying my meal — and I do with this blend, a lot — I’m okay with that! I hope you enjoy it, too. Try it in Beef Garam Masala, Garam Masala Sheet Pan Supper, and Shrimp Garam Masala.