Spice mix#Masala

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Masala (from Hindi/Urdu masalah, based on Arabic masalih){{cite web |title=Masala |url=https://www.merriam-webster.com/dictionary/masala |website=Merriam-Webster.com Dictionary |publisher=Merriam-Webster |access-date=12 October 2022 |archive-date=October 12, 2022 |archive-url=https://web.archive.org/web/20221012013430/https://www.merriam-webster.com/dictionary/masala |url-status=live }}{{Cite web|url=https://en.oxforddictionaries.com/definition/masala|archive-url=https://web.archive.org/web/20180501160641/https://en.oxforddictionaries.com/definition/masala|url-status=dead|archive-date=May 1, 2018|title=Masala {{!}} Definition of masala in English by Oxford Dictionaries|website=Oxford Dictionaries {{!}} English|access-date=2018-04-30}} is a term from the Indian subcontinent for a spice mix. A masala can be either 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, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour,{{cite journal|author1=V.K. Modi |author2=G.S. Sidde Gowda |author3=P.Z. Sakhare |author4=N.S. Mahendrakar |author5=D. Narasimha Rao |name-list-style=amp |title=Pre-processed spice mix formulation and changes in its quality during storage|volume=39 |issue=6 |pages=613 |journal=LWT - Food Science and Technology|doi=10.1016/j.lwt.2005.05.004|year=2006 }} most familiarly to Western cuisine in chicken tikka masala and chicken curry, or in masala chai.{{cite web|title=Spices in Chicken Masala and Chicken Curry Kabsa|url=https://www.maggime.com/en/category/maggi-mixes/1/indian-masala-mix|access-date=October 9, 2017|archive-date=October 9, 2017|archive-url=https://web.archive.org/web/20171009151108/https://www.maggime.com/en/category/maggi-mixes/1/indian-masala-mix|url-status=live}} Other South Asian cuisines including Bangladeshi, Nepalese, Pakistani and Sri Lankan, Southeast Asian cuisine such as Burmese and the Caribbean regularly use spice mixes.{{citation needed|date=June 2020}}

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• Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers
• Montreal steak spice, a seasoning mix for steaks and grilled meats
• Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore{{Cite web|last=Tomlinson|first=Mary|date=2017-12-11|title=What's Really in Old Bay Seasoning?|url=https://www.coastalliving.com/food/what-is-in-old-bay-seasoning|access-date=2020-06-18|website=Coastal Living|language=en|archive-date=August 6, 2020|archive-url=https://web.archive.org/web/20200806010949/https://www.coastalliving.com/food/what-is-in-old-bay-seasoning|url-status=dead}} and regionally popular in Maryland as well as Mid-Atlantic and Southern states, parts of New England, and the Gulf Coast{{Cite news|last=Ingraham|first=Christopher|date=2016-03-08|title=They put Old Bay on everything in Maryland. Soon you will, too.|url=https://www.washingtonpost.com/blogs/wonkblog/wp/2014/05/07/why-old-bay-seasoning-might-be-on-the-cusp-of-making-it-big/|access-date=2020-06-18|newspaper=The Washington Post|archive-date=May 12, 2015|archive-url=https://web.archive.org/web/20150512163403/http://www.washingtonpost.com/blogs/wonkblog/wp/2014/05/07/why-old-bay-seasoning-might-be-on-the-cusp-of-making-it-big/|url-status=live}}
• Pumpkin pie spice, a North American blend of cinnamon, clove, ginger, nutmeg, and allspice
• Italian seasoning, a blend of rosemary, thyme, basil and oregano
• Tajín, a Mexican blend of chili powder, salt, and dehydrated lime juice

• Adobo, a marinade of paprika, oregano, salt, garlic, and vinegar originating in Iberia and widely adopted in Latin America and elsewhere; not to be confused by the Philippines preparation given the same name by colonial-era Spaniards
• Fines herbes, a French blend of parsley, chives, tarragon, and chervil for seasoning delicate dishes
• Beau monde seasoning, salt, onion powder and celery powder - sometimes other ingredients
• Garlic salt, a mixture of dried garlic and table salt
• Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
• Khmeli suneli, a blend used in Georgia and the Caucasus region
• Lemon pepper, a blend of lemon zest, cracked black peppercorns, salt, and spices
• Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices
• Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
• Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
• Seasoned salt, a blend of table salt, herbs, spices, other flavourings
• Sharena sol, a Bulgarian mixture of summer savory, paprika and salt, with other optional ingredients
• Vadouvan, French version of an Indian masala

• Advieh, a spice mixture used in Iranian cuisine and Mesopotamian cuisine
• Afrinj, an Ethiopian blend that is milder than berbere or mitmita{{cite web|last1=Kloman|first1=Harry|date=2011-02-13|title=Glossary|url=https://ethiopianfood.wordpress.com/glossary/|access-date=24 October 2017|website=Ethiopian Food ♦ Mesob Across America|language=en|quote=Afrinj አፍርንጅ. A very mildly spiced condiment for kids or anyone who can’t handle berbere or mitmita.|archive-date=October 24, 2017|archive-url=https://web.archive.org/web/20171024210031/https://ethiopianfood.wordpress.com/glossary/|url-status=live}}
• Baharat, used throughout the Middle East
• Berbere, an Eritrean and Ethiopian blend
• Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee
• Mitmita, an Ethiopian blend of African birdseye chili peppers, cardamom, cloves and salt
• Ras el hanout, a Moroccan blend that includes cinnamon and cumin among other spices
• Yaji, a Hausa spice mix for traditional suya and chichinga kebabs in sahelian West Africa. Made from cayenne, ginger, ground peanuts, dried onion, and chili
• Za'atar, a Middle Eastern mix which is both an individual herb and a blend of that herb with sesame seeds and sometimes dried sumac

• Bumbu, several Indonesian blends.
• Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices, usually fennel seeds and szechuan peppercorns.
• {{lang|vi|Húng lìu}}, a Vietnamese blend
• Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori.
• Shisan Xiang (Chinese: 十三香, Shísān Xiāng), a kind of Wuxiang powder whose names suggests which being made up of thirteen spices. The most popular Shisan Xiang is produced by Wang Shouyi(王守義), a time-honored brand in He'nan(河南) province of China.

• Bafat, used in Mangalorean cuisine
• Chaat masala, ground spices used for flavouring chaat
• Garam masala, most commonly used spice blend in the Indian subcontinent
• Kaala masala, black spice blend used in the Indian subcontinent
• Panch phoron, a five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds originating from the Indian subcontinent
• Tandoori masala, spice blend originating from the Indian subcontinent for tandoor-cooked meats
• Thunapaha, a spice blend of coriander, cumin and fennel seed used in traditional Sri Lankan cuisine{{Cite web|date=2019-12-11|title=Visiting Sri Lanka soon? Bookmark our guide to feast like a local in Colombo|url=https://www.vogue.in/culture-and-living/content/where-to-eat-in-colombo-best-restaurants-island-life-seafood|access-date=2021-09-20|website=Vogue India|language=en-IN|archive-date=September 20, 2021|archive-url=https://web.archive.org/web/20210920213143/https://www.vogue.in/culture-and-living/content/where-to-eat-in-colombo-best-restaurants-island-life-seafood|url-status=live}}

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• List of culinary herbs and spices
• Seasoning

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