Garam masala is derived from the Persian word gram means hot and Arabic masala Ingredients are a blend of ground spices originating from India. It is common in India, Pakistani, Nepalese, Bangladesh, Sri Lanka, and Caribbean Cuisines. It is used alone or with other seasonings. And the composition of garam masala differs regionally, with many recipes across the Indian Subcontinent according to regional and personal taste, and none is considered more authentic than others. The components of the mix are roasted, then ground together, or added to the dish for flavor just before finishing cooking. In traditional Indian garam masala is considered a mixture of warming spices. The idea is that the spice mixture warms the body and speeds up the metabolism. This is especially important during the cold winters of northern India. However, it gained in popularity in warmer climates and now remains a mainstay in the diet throughout India.