> Huh. TIL. The (Hindu) woman who taught me a few Indian recipes told me that the spices in garam masala were always pre-roasted, with the exception of the nutm

> Huh. TIL. The (Hindu) woman who taught me a few Indian recipes told me that the spices in garam masala were always pre-roasted, with the exception of the nutmeg. > Maybe it's a regional thing? It's regional insofar as the exact constituents of garam masala are regional - nutmeg, for example, is a pretty regional one and not super widespread. It can be roasted, raw, or ground, depending on which stage you're using it in.