Masala or massala (Hindi: मसाला; Bengali: মশলা; Urdu: مصالہ) is a term used in South Asian cuisines (including Indian, Nepali, Bangladeshi, and Pakistani cuisines) to mostly describe a mixture of spices. A masala can either be a combination of dried (and usually dry roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cuisine to add spice and flavour, and lose quality when not fresh.
- ^ V.K. Modi, G.S. Sidde Gowda, P.Z. Sakhare, N.S. Mahendrakar, and D. Narasimha Rao. "Pre-processed spice mix formulation and changes in its quality during storage". LWT - Food Science and Technology. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute. http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WMV-4GG8TG1-1&_user=10&_coverDate=08%2F31%2F2006&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1693800917&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=18a86627a449c968f79aa9ca36d9cd00&searchtype=a. Retrieved 25 March 2011.
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