Garam Masala

Store in an airtight container away from heat and light. Ground garam masala loses potency over time; whole spices last longer. Keep away from moisture.

Toast whole spices before grinding for a fresher, more aromatic blend.

Add garam masala toward the end of cooking or finish a dish with it for brighter flavor.

Start with 1/2 to 1 teaspoon per serving; adjust to taste as potency varies by blend.

Bloom it in oil or ghee at the start of cooking to deepen its warmth.

Using old, stale garam masala—replace if it smells flat or musty.

Adding it too early in long-cooking dishes, which can dull its flavor.

Confusing garam masala with curry powder; they're different blends with different flavor profiles.