Garam masala, from Hindi garam, "Hot" and masala "mixture", is a basic blend of ground spices common in Indian and other cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not "hot" in the same way as a chili pepper.
Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds.
Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. 

Whole garam masala, however, is added early to the cooking fat, oil, or ghee or a more pungent flavour. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour.