masalas

Masalas are spice blends used in Indian and broader South Asian cooking to impart aroma, color, and flavor. The word masala comes from the Hindi term for spice mix and can refer to a dry ground blend, a paste made from ground spices with liquids, or a combination of spices added during cooking.

Common masalas include garam masala, a warm, aromatic mix typically toasted and ground; chaat masala, a tangy-salty blend used on snacks; and tandoori masala, used for marinades. Regionally specific blends include sambar masala and rasam powder in South Indian cuisine, or vindaloo masala in Goan and regional preparations. There are many other blends tailored to particular dishes or regions, and some households keep their own family formulas.

Typical masala ingredients include cumin, coriander, turmeric, chili, black pepper, cloves, cinnamon, cardamom, mace, nutmeg, fenugreek, mustard seeds, fennel, and sometimes dried mango powder or asafoetida. The exact composition and ratios vary widely by region, dish, and household. Spices are often dry-roasted to release essential oils before grinding, a process that sharpens aroma and flavor. Some masalas are used as dry powders, while others are prepared as wet pastes by mixing with oil, yogurt, or water.

Usage and storage vary: masalas are added to curries, stews, grilled meats, vegetables, or snacks, and can be tempered in hot oil to unlock flavors. Commercial blends differ in quality and balance from freshly ground, artisanal mixes. Proper storage in a cool, dark place helps preserve aroma for several months.