Garam masala is used extensively in North Indian and Pakistan cuisine is a spice blend that is as organic as it is singular. Garam masala ~ garam (hot) and masala (spices) is a blend of whole spices that are roasted and ground to a powder.
A spice blend that is fragrant and pungent and hence the term 'garam' here refers not to heat i.e. capsaicin content but rather to the intensity of the spices as they come together.
I consider it organic because it is a recipe that has evolved with each family.
Though varied in composition of spices and each family uses its own signature recipe its foundation remains intact. It is not unheard of that in some family recipe as many as 36 whole spices are used to blend their garam masala.
In mine we tend to stay with the masala in its classic form - coriander seeds, cumin seeds, whole cardamom pods, whole dried kashmiri red chillies, cinnamon sticks, cloves & black pepper corns.
I do add a bit of fennel seeds in mine though my mother does not and I know others who substitute it with nutmeg.
Tweak to your heart's content but know this, store bought garam masala can never come close to homemade and since it can last fragrant for up to a year if refrigerated in an airtight container, now there's simply no excuse to grind up some of your own.
And don't forget - a little goes a long way!