Masala
Masala
Masala (/məˈsɑːlə/; from Hindi: मसाला, from Arabic: مسالة) is a term from the Indian subcontinent for a blend of spices. It is used extensively in Indian cuisine to add flavor and aroma to dishes.
Etymology
The word "masala" is of Hindi origin, derived from the Arabic word "masalah" which means a thing which is necessary or simply an ingredient. The term has been used in the Indian subcontinent since the Middle Ages.
Usage
In the culinary arts, a masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as garam masala and tikka masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, and chili paste.
Related Terms
- Garam Masala: A blend of ground spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent and Mauritius.
- Tikka Masala: A dish of chunks of roasted marinated meat (usually chicken) in a spiced curry sauce. The sauce is usually creamy and orange-coloured.
- Chai Masala: A blend of spices used to flavor chai, or tea, in Indian cuisine.
- Biryani Masala: A blend of spices used to flavor biryani, a popular Indian dish of rice, meat, and vegetables.
External links
- Medical encyclopedia article on Masala
- Wikipedia's article - Masala
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