Garam Masala powder

Interesting how this thread has drifted from the prompting question, but understandable: if the definition of garam masala is radically different, then there's no standard and thus no meaningful response to "What foods do you use gm on?"

I buy pre-mixed garam masala from Penzeys ("Punjabi style") and it contains coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger and nutmeg. I use it on lamb chops perhaps too frequently--but no surprise there. However, I threw a pinch in this past New Year's Hoppin' John and will definitely do so in 2010! So great with ham hocks.

What dishes would you use Garam Masala powder in? is there any unwritten law about where to use it, or where not to use it. I bought some a day or two ago just because of things I have read here, plus it was CHEAP!

Direct answers:

I use garam masala powder both as a dry spice ingredient and as a garnish for numerous Indian dishes that call for it.

There are no unwritten laws on where to use it or not. As a garnish, it's kind of like the western practice of putting salt and pepper on finished dishes to adjust the seasoning.

-Paul W.