Masala

Masala is a term used in South Asian cuisine to describe a mixture of spices. The word 'masala' is of Indian origin and translates to 'spice blend'. It is a fundamental aspect of Indian cuisine, Pakistani cuisine, and other cuisines of the Indian subcontinent.

Etymology

The term 'masala' is derived from the Sanskrit word 'Mas' which means 'to smear'. In the culinary context, it refers to a mixture of ground spices used in Indian subcontinent cuisines.

Types of Masala

There are many types of masala, each with its unique blend of spices. Some of the most common types include:

• Garam Masala: A blend of ground spices, typically including cumin, coriander, cardamom, cinnamon, nutmeg, and cloves. It is used in many Indian dishes for its warm and fragrant flavor.

• Chaat Masala: A tangy blend of spices that typically includes amchur (dried mango powder), cumin, kala namak (black salt), coriander, dried ginger, salt, black pepper, and asafoetida. It is often used in Indian street food and snacks.

• Tandoori Masala: A mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat, but typically include garam masala, garlic, ginger, onion, and cayenne pepper.

Usage in Cuisine

Masala is used in a variety of dishes in the cuisines of the Indian subcontinent. It is often used as a base flavor for curries, lentil dishes, and rice dishes. The spices are typically toasted and then ground together. This mixture is then combined with a liquid, such as water or yogurt, to form a paste. The paste is then used to flavor the dish.

Health Benefits

Many of the spices used in masala have been found to have health benefits. For example, turmeric, a common ingredient in many masala blends, has been found to have anti-inflammatory and antioxidant properties. Similarly, cumin and coriander have been found to aid digestion.

See Also

• Curry
• Indian cuisine
• Spice mix