Ingredients → masala → dish.

Find the masala for a dish — or the dishes for a masala

Amounts come from each dish recipe and scale with the servings you choose.

Dry spice blends

Roasted or raw spices ground to a powder

• TraditionalLebanon and the LevantBaharat (Lebanese seven spice)A warm Levantine blend led by black pepper and allspice with cinnamon, cloves, nutmeg, coriander and ginger. It seasons kofta, kibbeh, stuffed vegetables, rice and slow-cooked meat across Lebanon, Syria and Palestine.Fine powder · 44 g · keeps about 4 months · 19 min · Lebanese
• Regional variationBengal (West Bengal and Bangladesh)Bengali garam masalaBengal's three-spice garam masala: green cardamom, cloves and cinnamon in roughly equal measure, warmed rather than roasted and ground fine. Intensely sweet-scented, it is stirred in at the very end of kosha mangsho, chingri malai curry and Bengali sweets.Fine powder · 23 g · keeps about 2 months · 15 min · used in 72 dishes · Bengali
• AdaptedEthiopian and Eritrean highlandsBerbere spice blendA brick-red Ethiopian and Eritrean blend of roasted dried chillies and paprika with fenugreek, coriander, cardamom, ajwain, allspice, cloves, ginger and black pepper. Hot, earthy and warmly spiced, it seasons doro wat, misir wot and tibs.Fine powder · 72 g · keeps about 3 months · 30 min · used in 7 dishes · Ethiopian
• TraditionalHyderabad and LucknowBiryani masalaA fragrant ground blend made for biryani: shahi jeera, green and black cardamom, cinnamon, cloves, mace, nutmeg, star anise, fennel and black pepper over a little coriander. Rubbed into the meat marinade and sprinkled between the rice layers.Fine powder · 63 g · keeps about 3 months · 22 min · Indian
• TraditionalLouisiana, United StatesCajun seasoningA brick-red Louisiana seasoning of paprika, garlic and onion powder, cayenne, black and white pepper, thyme, oregano and salt. Used for blackened fish, jambalaya, gumbo, boiled seafood and fried chicken.Fine powder · 57 g · keeps about 6 months · 5 min · Southern US
• TraditionalNorth IndiaChaat masalaThe tangy, salty, faintly sulphurous sprinkle of the chaat stall: roasted cumin, coriander, ajwain and black pepper ground with amchur, black salt, dried mint, dry ginger, chilli and a whisper of asafoetida. Used raw over food, never cooked.Fine powder · 78 g · keeps about 4 months · 21 min · used in 14 dishes · Indian
• TraditionalChettinad, Tamil NaduChettinad masalaThe bold, peppery masala of the Chettiar community: black pepper, fennel, coriander and dried chillies roasted with star anise, cinnamon, cloves, cardamom, cumin and poppy seeds and ground to an aromatic, rust-brown powder.Fine powder · 80 g · keeps about 2 months · 25 min · used in 1 dish · South Indian
• TraditionalSouthern ChinaChinese five-spice powderStar anise, Sichuan pepper, fennel, cassia cinnamon and cloves, lightly roasted and ground to a fine, sweet-scented powder. Used sparingly in Chinese braises, roast meats and marinades.Fine powder · 28 g · keeps about 4 months · 19 min · used in 6 dishes · Chinese
• TraditionalPunjabChole masalaA dark, tangy Punjabi blend for chickpea curry: roasted coriander, cumin, chillies, black cardamom and pepper ground with crisp-roasted anardana, amchur, kasuri methi, dry ginger and black salt.Fine powder · 80 g · keeps about 3 months · 27 min · Punjabi
• TraditionalEgyptEgyptian dukkahToasted hazelnuts, sesame, coriander and cumin pounded coarsely with black pepper and salt. A crunchy Egyptian nut-and-spice mix for dipping bread in olive oil, or scattering over eggs, vegetables and fish.Coarse powder · 145 g · keeps about 3 weeks · 40 min · Egyptian
• AdaptedBritain (Anglo-Indian curry-powder tradition)Everyday curry powder (British-style)A balanced, turmeric-gold curry powder of roasted coriander, cumin, fenugreek, mustard and pepper with a little chilli and warm spice. A homemade version of the all-purpose curry powder that British cooks have used since the 18th century — not an Indian masala, but its own tradition.Fine powder · 88 g · keeps about 3 months · 25 min · used in 38 dishes · British
• TraditionalMaharashtraGoda masalaMaharashtra's 'sweet' masala: coriander, dry coconut and sesame roasted in a little oil with cumin, cinnamon, cloves, cardamoms, pepper, bay leaf and a few dried chillies, then ground to a dark, nutty, mildly smoky powder for amti, masale bhaat and bharli vangi.Fine powder · 130 g · keeps about 3 months · 38 min · used in 2 dishes · Indian
• TraditionalPunjab and the North-West FrontierKadai masalaA coarse, freshly crushed blend of roasted coriander seeds, dried red chillies and cumin, with a little pepper and fennel. Its crunch and citrusy coriander are what make kadai paneer and karahi chicken taste distinct from a regular curry.Coarse powder · 52 g · keeps about 2 months · 19 min · used in 2 dishes · Punjabi
• Regional variationMalabar, KeralaKerala (Malabar) garam masalaThe garam masala of Kerala's Malabar coast: fennel is the main note, with star anise, cassia, cloves, cardamom and black pepper — and almost none of the coriander and cumin of the north. Sweet, anise-scented and peppery, it finishes Kerala chicken and beef curries, roasts and Thalassery biryani.Fine powder · 59 g · keeps about 3 months · 22 min · used in 72 dishes · South Indian
• TraditionalKolhapur, MaharashtraKolhapuri kanda-lasun masalaKolhapur's fiery red 'onion-garlic' masala: onions and garlic fried in oil until deep brown, pounded with roasted dry coconut, sesame, coriander and whole spices, and a large measure of red chilli powder. The base of Kolhapuri tambda rassa, misal and chicken.Coarse powder · 400 g · keeps about 3 months · 70 min · used in 2 dishes · Indian
• TraditionalMadras (Chennai); Anglo-Indian trade blendMadras curry powderA hot, turmeric-yellow curry powder in the Anglo-Indian Madras style: roasted coriander, cumin, fenugreek, mustard seed, black pepper and fiery dried chillies ground with turmeric, dry ginger, a little cinnamon and cloves, and curry leaves.Fine powder · 106 g · keeps about 4 months · 25 min · Indian
• TraditionalMalvan and Sindhudurg, Konkan coastMalvani masalaThe chilli-red masala of Maharashtra's Konkan coast: a large proportion of dried bedgi chillies roasted with coriander and a long list of whole spices — pepper, cumin, cloves, cinnamon, star anise, black cardamom, fennel, mustard, fenugreek, poppy seeds, nutmeg and mace — then ground with turmeric and asafoetida.Fine powder · 130 g · keeps about 4 months · 40 min · used in 1 dish · Indian
• Regional variationAwadh (Lucknow), Delhi and HyderabadMughlai (shahi) garam masalaA perfumed, sweeter garam masala in the style of Lucknow and Delhi kitchens: green cardamom, cassia, mace, nutmeg and shahi jeera lead, with only a little coriander for body. Made for kormas, biryanis, kebabs and creamy shahi gravies.Fine powder · 74 g · keeps about 3 months · 23 min · used in 73 dishes · Indian
• TraditionalMumbai, MaharashtraPav bhaji masalaThe bright-red, tangy Mumbai street blend for pav bhaji: roasted Kashmiri chillies, coriander, cumin, fennel and whole warm spices ground with amchur, black salt and turmeric.Fine powder · 80 g · keeps about 3 months · 23 min · used in 1 dish · Indian
• TraditionalPunjab, North IndiaPunjabi garam masalaThe everyday North Indian garam masala: coriander and cumin as the body, with black pepper, green and black cardamom, cloves, cassia, fennel, bay leaf, mace and nutmeg, each roasted until fragrant and ground to a fine, warm, dark-brown powder.Fine powder · 100 g · keeps about 3 months · 27 min · used in 72 dishes · Punjabi
• TraditionalMoroccoRas el hanoutMorocco's 'head of the shop' blend: lightly roasted cumin, coriander, black pepper, cardamom, allspice and cloves ground with ginger, turmeric, cinnamon, nutmeg and paprika. Warm, floral and gently hot, it perfumes tagines, couscous and grilled meat.Fine powder · 55 g · keeps about 3 months · 20 min · Moroccan
• TraditionalTamil NaduRasam powderA peppery, cumin-forward South Indian powder for rasam: coriander seeds, black pepper, cumin, a little toor dal and dried chillies, roasted and ground with curry leaves, turmeric and asafoetida.Coarse powder · 113 g · keeps about 3 months · 27 min · used in 4 dishes · South Indian
• TraditionalTamil NaduSambar powderThe Tamil kitchen's sambar powder: a large quantity of coriander seeds and dried red chillies roasted with chana and toor dal, fenugreek, cumin, pepper and curry leaves, then ground with turmeric and asafoetida into a coarse, brick-red powder.Coarse powder · 155 g · keeps about 3 months · 38 min · used in 1 dish · South Indian
• TraditionalEdo (Tokyo), JapanShichimi togarashiJapan's seven-flavour chilli: coarse red chilli flakes with sansho pepper, dried citrus peel, black and white sesame, poppy or hemp seed, nori and ginger. A tingly, citrusy table seasoning for noodles, rice bowls and grilled meat.Coarse powder · 25 g · keeps about 2 months · 50 min · Japanese
• TraditionalSri LankaSri Lankan roasted curry powderCoriander, cumin and fennel roasted with cinnamon, cardamom, cloves, curry leaves and a spoonful of raw rice until deep brown, then ground fine. Dark, toasty and fragrant, it is the backbone of Sri Lankan meat curries such as black pork curry.Fine powder · 102 g · keeps about 3 months · 35 min · used in 2 dishes · Sri Lankan
• TraditionalPunjab and DelhiTandoori masalaA brick-red marinade blend for tandoori chicken, tikka and paneer: roasted coriander, cumin and a few warm spices ground with Kashmiri chilli for colour, kasuri methi, dry ginger, garlic powder and a touch of amchur.Fine powder · 92 g · keeps about 3 months · 22 min · used in 1 dish · Punjabi
• TraditionalTexas, United StatesTex-Mex chili powderToasted ancho and guajillo chiles ground with roasted cumin, Mexican oregano, garlic powder, paprika and a little cayenne. Earthy, mildly hot and fruity, it is the seasoning for chili con carne and Tex-Mex enchilada sauces — not the same as pure chilli powder.Fine powder · 50 g · keeps about 3 months · 25 min · used in 4 dishes · Tex-Mex
• TraditionalThe LevantZa'atarDried wild-thyme-style herbs mixed with tart sumac, toasted sesame and salt. The Levant's everyday table blend, stirred into olive oil for bread, sprinkled on labneh and baked onto manakish.Coarse powder · 60 g · keeps about 3 months · 19 min · used in 4 dishes · Levantine

Whole-spice blends

Whole spices mixed, not ground (e.g. panch phoron)

• TraditionalBengal, Odisha, Assam and MithilaPanch phoronBengal's whole five-seed blend — cumin, fennel, brown mustard, fenugreek and nigella in equal parts — never ground, but crackled in hot mustard oil to start dals, chorchori, fish jhol, chutneys and pickles.Whole spices · 100 g · keeps about 6 months · 3 min · used in 3 dishes · Bengali

Wet masalas

Spices ground with onion, garlic, ginger, coconut or vinegar

• TraditionalJava and across IndonesiaBumbu dasar merah (Indonesian red spice base)Red chillies, shallots, garlic, toasted candlenuts and tomato blended and slowly cooked in oil into a glossy, sweet-savoury red paste. Indonesian home cooks keep a jar in the fridge as a shortcut base for nasi goreng, sambal goreng, balado and stir-fries.Smooth paste · 360 g · keeps about 2 weeks · 55 min · used in 1 dish · Indonesian
• TraditionalAcross India and PakistanGinger-garlic pasteEqual weights of fresh ginger and garlic blended with a little oil and salt into a smooth, pungent paste — the starting point for countless Indian curries, marinades and biryanis, and far brighter than the jarred kind.Smooth paste · 315 g · keeps 7 days · 20 min · used in 2 dishes · Indian
• TraditionalGoaGoan vindaloo pasteGoa's sharp red vinegar masala: Kashmiri chillies soaked in palm or cider vinegar and ground with garlic, ginger, cumin, black pepper, cloves, cinnamon, turmeric and a little sugar into a thick, glossy paste for pork vindaloo.Smooth paste · 230 g · keeps about 2 weeks · 43 min · used in 1 dish · Goan
• TraditionalNorth IndiaHariyali green masalaA vivid green wet masala of fresh coriander and mint blended with green chillies, ginger, garlic, roasted cumin, lemon and a little oil. Stirred into yoghurt for hariyali tikka, or fried as the base of green chicken and paneer curries.Smooth paste · 260 g · keeps about 3 months · 17 min · Indian
• TraditionalJamaicaJamaican jerk paste (wet jerk)Scotch bonnets and spring onions blended with toasted allspice berries, thyme, garlic, ginger, black pepper, cinnamon, nutmeg, brown sugar, soy sauce and lime. A fiery, fragrant paste for jerk chicken and pork cooked over pimento wood.Coarse paste · 280 g · keeps about 2 weeks · 23 min · used in 1 dish · Jamaican
• TraditionalYucatán Peninsula, MexicoRecado rojo (Yucatecan achiote paste)Annatto seeds ground with allspice, cumin, black pepper, cloves and oregano, then pounded with roasted garlic, salt and bitter-orange juice into a thick, brick-red paste. The marinade base for cochinita pibil and Yucatecan grilled meats.Smooth paste · 165 g · keeps about 2 weeks · 37 min · used in 8 dishes · Mexican
• TraditionalMinangkabau (West Sumatra) and the Malay PeninsulaRempah for rendangA large batch of shallots blended with fresh and dried red chillies, garlic, ginger, galangal, lemongrass and turmeric. Cooked down for hours with coconut milk, this rempah becomes the dark, caramelised coating of beef rendang.Smooth paste · 380 g · keeps 5 days · 25 min · used in 1 dish · Malaysian
• TraditionalTrinidad and TobagoTrinidad green seasoningA bright herb paste of culantro or coriander, spring onion, thyme, garlic, onion, mild peppers, celery and parsley blended with a little lime. Trinidadian cooks marinate almost every meat and fish in it before stewing or currying.Coarse paste · 320 g · keeps 10 days · 15 min · used in 1 dish · Trinidadian
• TraditionalGoaXacuti masalaGoa's most complex wet masala: fresh coconut and onion roasted dark, then ground with roasted Kashmiri chillies, coriander, poppy seeds, cumin, pepper, fennel, star anise, cinnamon, cloves, nutmeg, mace, turmeric and garlic into a thick, nutty, brown paste for chicken or mutton xacuti.Smooth paste · 390 g · keeps about 3 months · 40 min · Goan

Curry pastes

Pounded or blended aromatic paste

• TraditionalCentral and southern ThailandMassaman curry pasteA deep, aromatic Thai paste of soaked dried chillies, roasted shallots and garlic, galangal and lemongrass pounded with dry-roasted coriander, cumin, cardamom, cloves, cinnamon, nutmeg and mace. The Persian- and Indian-influenced spices make it the warmest of the Thai curry pastes.Smooth paste · 110 g · keeps 10 days · 50 min · used in 1 dish · Thai
• Regional variationCentral ThailandPanang curry pasteA thick red curry paste enriched with pounded roasted peanuts and a touch more coriander and cumin. It is fried in reduced coconut cream for the rich, nutty, almost dry panang curries of central Thailand.Smooth paste · 140 g · keeps 7 days · 45 min · used in 1 dish · Thai
• TraditionalCentral ThailandThai green curry pasteFresh green chillies pounded with lemongrass, galangal, makrut lime zest, coriander root, shallots, garlic, white pepper, toasted seeds and shrimp paste into a vivid, herbal paste for central Thai green curry.Smooth paste · 110 g · keeps 7 days · 30 min · used in 1 dish · Thai
• TraditionalCentral ThailandThai red curry pasteSoaked dried red chillies pounded with lemongrass, galangal, makrut lime zest, coriander root, shallots, garlic, toasted seeds and shrimp paste into a dense, brick-red paste. The base of red curries, jungle curries and countless stir-fries.Smooth paste · 120 g · keeps 10 days · 45 min · used in 2 dishes · Thai
• TraditionalCentral ThailandThai yellow curry pasteA mild, golden paste of dry-roasted shallots, garlic and ginger pounded with soaked dried chillies, lemongrass, turmeric, toasted coriander and cumin, curry powder and shrimp paste. The gentle, Indian-influenced base for Thai yellow chicken and potato curry.Smooth paste · 105 g · keeps 10 days · 40 min · used in 1 dish · Thai

Gravy bases

Cooked base that a curry is finished from

• TraditionalJapanJapanese curry roux (homemade)Butter and flour cooked slowly to a nutty, light-brown roux, then seasoned with curry powder, garam masala and a pinch of cayenne and set into blocks. Whisked into simmering stock, it gives Japanese curry its thick, glossy, mild sauce.Smooth paste · 128 g · keeps about 4 weeks · 50 min · used in 1 dish · Japanese
• TraditionalDelhiMakhani gravyThe silky tomato-butter-cashew gravy of butter chicken and paneer makhani: ripe tomatoes simmered with cashews, ginger, garlic, whole spices and Kashmiri chilli, blended and strained, then finished with more butter, kasuri methi and a touch of sugar. Cream goes in when you finish the dish.Smooth gravy · 860 g · keeps about 3 months · 65 min · used in 1 dish · Punjabi
• AdaptedNorth IndiaOnion-tomato masala baseA big batch of the bhuna onion-tomato base that starts most North Indian curries: onions slowly browned in oil, then ginger, garlic, green chilli, ground spices and puréed tomatoes cooked down until thick, dark and glossy and the oil separates. Freeze in portions and a weeknight rajma, chole or egg curry is twenty minutes away.Coarse paste · 850 g · keeps about 3 months · 85 min · used in 3 dishes · Indian