Why does garam masala powder taste bland? Garam masala is meant to taste sweet.  However the powder I use doesnt taste sweet it tastes bland.  I imagine this is because the powder has oxidised over time.  Is oxidation really that bad that it can turn something like garam masala from sweet into bland and so is the only way to get around this to use fresh ingredients?

Additionaly is it the case that even fresh garam masala isnt really tasty but bland, and so you in order to get any real taste chilli or other sweeteners such as paprika, black pepper etc need to be used?
I think we’re up against this mis-interpretation of the word ‘sweet’ again. 

Garam masala is a blend of aromatics you add towards the end of cooking. Many of the ingredients are the same as a generic curry powder, but emphasis on aromatics, so you get some elements of those spices in a long cook plus a quick burst of new aroma. 

Its shelf life is relatively short, maybe a year, max, once opened.
It’s a simple smell test when you open the jar, the aroma should be huge. As it gets old, the last smell to go will probably be the cloves, the rest just fades to a generic ‘musty’.