garammasala

ga·ram ma·sa·la (gä-rämʹ mä-säʹlä) n.

A seasoning made by blending dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, used in the cooking of northern India.

  [Urdu garm maṣāliḥ, garam masālā, hot spices : garm, garam, hot, burning (from Persian garm, from Middle Persian, from Old Persian garma-, in garma-pada, entrance of the heat, month name. See gʷher- + maṣāliḥ, masālā, ingredients, mixture of spices (from Persian masāleḥ, from Arabic maṣāliḥ, pl. of maṣlaha, benefit, from ṣalaḥa, to be good. See ṣlḥ in Semitic Roots).]

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