When it comes to Indian cuisine, one term that often sparks curiosity is “masala.” Many people assume that masala is synonymous with spicy, but is that really the case? In this article, we’ll delve into the world of Indian spices and explore the true meaning of masala.
A Brief History of Masala
To understand what masala means, let’s first take a look at its origins. The word “masala” is derived from the Sanskrit word “masalin,” which means “a mixture of spices.” In ancient India, masala referred to a blend of spices that were carefully selected and combined to create a unique flavor profile. These spice blends were used to add depth and complexity to various dishes, from curries to chutneys.
The Evolution of Masala
Over time, the concept of masala evolved, and different regions in India developed their own unique spice blends. For example, the popular garam masala blend, which originated in North India, typically includes spices like cinnamon, cardamom, and cloves. In contrast, the sambar masala blend from South India is known for its use of spices like turmeric, coriander, and cumin.
Debunking the Myth: Masala Does Not Always Mean Spicy
While it’s true that some masala blends can be quite spicy, the term itself does not inherently mean spicy. In fact, many masala blends are designed to be mild and aromatic, rather than spicy. For example, the popular Indian dessert, gulab jamun, is often flavored with a sweet and fragrant masala blend that includes spices like cardamom and rose petals.
The Role of Chilies in Masala Blends
So, where did the association between masala and spiciness come from? One reason is the use of chilies in some masala blends. Chilies, particularly the popular Kashmiri red chili, are often added to masala blends to give them a spicy kick. However, not all masala blends contain chilies, and the level of heat can vary greatly depending on the type and amount of chilies used.
A Closer Look at Scoville Heat Units (SHU)
To put the spiciness of chilies into perspective, let’s take a look at Scoville Heat Units (SHU). SHU is a method of measuring the heat level of a pepper by quantifying the amount of capsaicin present. Capsaicin is the compound responsible for the “burning” sensation we experience when we eat spicy food.
| Pepper | SHU Rating |
| — | — |
| Bell Pepper | 0 SHU |
| Jalapeño Pepper | 2,500-8,000 SHU |
| Kashmiri Red Chili | 1,000-2,000 SHU |
As you can see, the SHU rating of chilies can vary greatly, and not all chilies are created equal. While some chilies, like the jalapeño, are quite spicy, others, like the Kashmiri red chili, are relatively mild.
Exploring the Different Types of Masala Blends
Now that we’ve debunked the myth that masala always means spicy, let’s take a closer look at the different types of masala blends. From garam masala to sambar masala, each blend has its own unique flavor profile and uses.
Garam Masala: The King of Spice Blends
Garam masala is one of the most popular and widely used masala blends in Indian cuisine. This blend typically includes spices like cinnamon, cardamom, and cloves, which are carefully roasted and ground to create a fragrant and aromatic powder. Garam masala is often used to add depth and warmth to dishes like curries and stews.
Sambar Masala: The Flavor of South India
Sambar masala is a popular spice blend from South India, particularly in the state of Tamil Nadu. This blend typically includes spices like turmeric, coriander, and cumin, which are carefully roasted and ground to create a flavorful and slightly spicy powder. Sambar masala is often used to make the popular South Indian dish, sambar, which is a spicy lentil-based stew.
Conclusion
In conclusion, the term “masala” does not always mean spicy. While some masala blends can be quite spicy, others are designed to be mild and aromatic. By understanding the history and evolution of masala, as well as the different types of masala blends, we can appreciate the complexity and diversity of Indian cuisine. Whether you’re a spice enthusiast or just starting to explore the world of Indian cuisine, we hope this article has inspired you to try new flavors and experiment with different masala blends.
Final Thoughts
As we’ve seen, the world of masala is complex and multifaceted. From the sweet and fragrant flavors of gulab jamun to the spicy and aromatic flavors of sambar, there’s a masala blend to suit every taste and preference. So, the next time you’re cooking up a storm in the kitchen, don’t be afraid to experiment with different masala blends and discover the magic of Indian cuisine for yourself.
What is the meaning of the word ‘masala’?
The word ‘masala’ is a term that originates from the Sanskrit word ‘masalin,’ which means ‘a spice’ or ‘a mixture of spices.’ In Hindi, ‘masala’ refers to a blend of ground spices used in Indian and other South Asian cuisines. The term is often used to describe the combination of spices, herbs, and other seasonings used to add flavor to various dishes.
In Indian cuisine, masala can vary greatly depending on the region, personal preferences, and the type of dish being prepared. Some common ingredients used in masala blends include turmeric, coriander, cumin, cinnamon, cardamom, and chili peppers. The proportions of these ingredients can vary, resulting in a wide range of flavors and aromas.
Does ‘masala’ always mean spicy?
No, ‘masala’ does not always mean spicy. While some masala blends may include chili peppers or other spicy ingredients, the term ‘masala’ itself simply refers to a mixture of spices. The level of heat or spiciness in a masala blend depends on the specific ingredients used and their proportions.
In fact, many masala blends are mild and aromatic, with a focus on warming spices like cinnamon, cardamom, and cloves. These blends are often used in desserts, drinks, and other sweet dishes. Even in savory dishes, the heat level of the masala can vary greatly, ranging from mild and slightly sweet to very spicy.
What is the difference between ‘masala’ and ‘curry’?
While ‘masala’ and ‘curry’ are often used interchangeably, they have distinct meanings. ‘Masala’ refers specifically to the blend of spices used in a dish, whereas ‘curry’ refers to the dish itself, typically a sauce-based stew made with meat, vegetables, or legumes.
In Indian cuisine, a curry is often made with a masala blend, but the two terms are not synonymous. A curry can be made with a variety of spice blends, and the term ‘curry’ encompasses a wide range of dishes, from mild and creamy kormas to spicy and tangy vindaloos.
How is ‘masala’ used in Indian cuisine?
In Indian cuisine, ‘masala’ is used to add flavor and aroma to a wide range of dishes, from snacks and street foods to main courses and desserts. Masala blends can be used to marinate meats, season vegetables, and add depth to sauces and gravies.
Masala is often added to dishes at different stages of cooking, depending on the desired flavor and aroma. For example, a masala blend might be added to a dish at the beginning of cooking to allow the flavors to meld together, or it might be added towards the end of cooking to preserve the delicate aromas of the spices.
Can ‘masala’ be used in non-Indian dishes?
Yes, ‘masala’ can be used in non-Indian dishes to add unique and complex flavors. Many modern chefs and home cooks experiment with Indian spice blends in a variety of cuisines, from fusion dishes to traditional Western recipes.
Masala blends can be used to add warmth and depth to soups, stews, and braises, or to add a burst of flavor to roasted vegetables and meats. They can also be used to make flavorful rubs and marinades for grilled meats and vegetables.
How can I make my own ‘masala’ blend?
Making your own ‘masala’ blend is a simple process that requires a few basic spices and some experimentation. Start by selecting a few whole spices, such as cumin seeds, coriander seeds, and cinnamon sticks, and roast them in a dry pan to bring out their flavors.
Once the spices are roasted, grind them into a fine powder using a spice grinder or mortar and pestle. Then, combine the ground spices with other ingredients, such as turmeric, ginger, and chili peppers, to create a custom masala blend. The proportions of the ingredients can be adjusted to suit your personal taste preferences.
Where can I buy ‘masala’ blends?
‘Masala’ blends can be found in many Indian grocery stores, spice shops, and online retailers. They are often sold in pre-mixed packets or jars, labeled with the type of masala blend and its intended use.
In addition to Indian grocery stores, many mainstream supermarkets now carry a variety of masala blends, often in the international or spice section. You can also find masala blends online, where you can read reviews and compare prices to find the best option for your needs.