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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 flavor.

To make Massala the only thing you need is your tastebuds and your imagination. There are as many recipes of Massala as there are grandmothers, so this is just a little example.

1tbs ground coriander seeds
1/2tbs ground cumin
1/4tbs ground cinnamon
1/16th-tbs ground clove
1/8th tbs chile powder
1/4th tbs ground black pepper
1/2 tbs ground turmeric
1/8th tbs sea salt
Mix the ingredients, swirl them around a piping hot skillet for a minute until they start releasing the oils and the smell of heaven takes hold of the stove, transfer to a glass jar, let cool seal tightly until used.

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Filed under Food, recipes, spices

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