an aromatic mixture of ground spices used in Indian cookery, usually containing black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric.
ga·ram ma·sa·la (gä-räm' mä-sä'lä) 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- in Indo-European roots) + 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).]
m muh-sah-luh] 
(gä-räm' mä-sä'lä)