Srinagar, Aug. 13 -- Spices are at the heart of Indian cooking-jeera, elaichi, dal cheeni, dhaniya, the list goes on. Among them, garam masala is a star. Just a spoonful can turn a simple dal or sabzi into something irresistible. But because it's so rich in flavour, some people avoid it, fearing acidity or digestive trouble. Is that really the case? Let's see what experts say.

Garam masala is a blend of warm, aromatic spices. Common ingredients include cumin, coriander seeds, cardamom, cinnamon, cloves, black pepper, and bay leaves-often roasted before grinding. Some recipes also add nutmeg, fennel seeds, or star anise. Proportions vary by region and home, which is why homemade versions often taste fresher and more balanced than store-bo...