massala

Massala is a term used in multiple contexts, most commonly as a variant spelling of masala, the word for a spice blend in South Asian cuisine. The spelling massala reflects transliteration differences from regional languages and scripts, but in culinary usage it generally refers to mixtures of spices and aromatics used to flavor dishes.

In cooking, masala blends can be dry powders or fresh or dried pastes. They are built around core spices such as cumin, coriander, turmeric, chili, and pepper, with regional variations that may include garlic, ginger, fenugreek, cardamom, cinnamon, cloves, and other ingredients. Blends serve to add aroma, warmth, color, and depth to dishes and are used in marination, curries, stews, sauces, and snacks. Notable examples include garam masala, curry masala, and tandoori masala, though many households and brands create their own signature mixes.

Massala also appears as a proper noun in some contexts, used as a surname or as a place name in certain regions. Because it can refer to different things, the exact meaning of massala depends on the context in which it is encountered. When discussing recipes, historical notes, or geographic references, it is helpful to clarify whether the term is being used to denote a spice blend or as a name.