You’ll find this term popping up in virtually all South Asian cuisines. Masala generally refers to the (sometimes) dry-roasted and ground spice powders used to add flavor and aroma to dishes. Some frequently used spices are coriander seeds, cloves, cinnamon, black cumin, bay leaves, mace, nutmeg and peppercorns. Regional preferences and the type of dish determine the infinite number of combinations.
Curried dishes have spices and chilies added to a tomato and onion base. In southern cuisines, spices are added to ground coconut paste or coconut milk gravies and stews. The resultant thick mixture is also referred to as ‘masala’.
Masala Dosa is a breakfast food/tiffin that’s a given on South Indian restaurant menus. Here, ‘masala’ is the spicy potato mixture that sits rolled up in the middle of the dosa (a crisp, rice-and-lentil crepe).
On a dull, winter day, try a masala chai to pep you up! The spice mix brewed with tea leaves and sugar varies according to individual taste, but usually includes cinnamon, ginger, cloves and peppercorn, with the dominant flavor of cardamom.
