Garam Masala

Garam masala in Pakistan differs from Indian versions — it leans heavier on black cardamom, cloves, and black pepper, giving it a smokier, more robust profile. Every family has a house blend; commercial blends like Shan or National are widely used but considered a shortcut by serious cooks. It is almost always added at the end of cooking or bloomed in ghee as the final tarka to preserve its volatile aromatics.