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Indian cooks use it primarily to flavor meat and poultry, and they most often add it just before serving rather than during cooking. Recipes for masalas vary according to regions, as well as individual cooks, who often concoct a new masala for each dish as needed. This rich, slightly sweet blend will save you that step and still deliver authentic Indian flavor.

An all-purpose, spicy warm (but not hot) Indian seasoning, Garam Masala is a traditional ingredient in Indian tandoori, samosas, kormas, and dahl.