Asiamex for Grace.
You don't need to buy "adobo." It's garlic, onion, cumin seed, chili pepper (jalapeno, serrano, or something dried and reconstituted) and Mexican oregano, plus some S&P. Ideally, you combine them, fresh, in a molcajete. However, you can make an adobo powder with granulated garlic, granulated onion, chili de arbol, cumin powder and dried oregano. If you can't get Mexican oregano conveniently, the European type will be okay if not as exciting.
Garam masala is a more complicated proposition. I buy mixes from local Indian markets -- house blends and in the can. I also buy seeds and leaves, toast and grind my own. Plus, I do homemade and buy pre-made pastes. Each is different from the other. There's no constant, no best. It's very much how you feel, what fits with a particular dish, and how hot you want to get ... Madras, vindaloo or phal.
Penzey's and Spice House garam masala mixes are both adequate if a little unexciting. Sun brand curry powder (in the gold and white can) is something a lot of people like -- too much turmeric though. Bump it from tourist friendly "curry powder" to something with a little more punch by adding extra cumin powder, ginger, fenugreek, cayenne and voila!
BDL.
