Why your haldi smells different from one jar to the next
Same spice, same brand, and yet one jar is loud and the other is shy. Here's what's usually going on.
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Some families lean on cardamom and cinnamon, others on black pepper and cloves, and a few swear by a pinch of mace or star anise. There is no single correct version. Regional cooking, personal taste and whatever the grandmother had in the cupboard all shaped it.
What most blends share is the idea of warmth: spices that are roasted, ground and added near the end of cooking, so their aroma stays bright. If you're curious about the wider history of the blend, the Wikipedia page on garam masala is a pleasant rabbit hole.
