masala

Masala is a term used in the Indian subcontinent and neighboring cuisines to denote a spice mix used for flavoring food. The word masala comes from Persian through Urdu and Hindi, generally meaning spice blend or seasoning. Masala may be dry, consisting of ground or whole spices, or wet, formed into a paste by blending with liquids such as oil, yogurt, or tomato.

Common base ingredients include cumin, coriander, cardamom, cloves, cinnamon, pepper, and chili. Other frequently used components are fennel, fenugreek, mustard seeds, nutmeg, mace, and bay leaves. Regional and household blends may add coconut, peanuts, sesame, dried chilies, or fresh herbs. Spices are often toasted to release aroma before grinding.

Garam masala is a widely known North Indian blend labeled as warm or hot spices, but its heat is culinary rather than literal, and ingredients vary by region but often include cinnamon, cloves, cardamom, cumin, coriander, pepper, and nutmeg. Other notable masalas include curry powder, Chettinad masala, Malvani masala, Tandoori masala, and Chaat masala, each with distinctive profiles reflecting regional ingredients and cooking styles.

In cooking, masala forms the flavor base of curries, gravies, stews, marinades, and chutneys. It can be added during cooking or as a finishing touch. Fresh masalas may be prepared quickly, while dried blends are stored in airtight containers away from light; ground masalas lose potency faster than whole spices. Masala usage varies by region, tradition, and personal preference.