Ma Sala is actually a general term with different styles, which can be dry or mushy. Its composition also varies with different species (such as Garam Masala, Vindaloo Masala, etc.). ), although there are usually sauces made of garlic, ginger, onion and Indian pepper; Other common materials are fennel, white pepper, black pepper, clove, cinnamon, cardamom, mint leaves and Ferula. Its function is to add color and taste to food. Chat Masala (English: Chaat masala) is used for snacks or fruits, as well as meat, fish and so on. There are different kinds of Ma Sala mixed fruits or oils.
The difference between Ma Sala and curry.
India became an overseas colony of Britain in the18th century. At that time, the British completely controlled India's trading rights and found that there was a magical condiment there, which was mixed with various spices and ground into powder. This is called "Masala" by the local people, which is something they have never seen before.
British businessmen saw the business opportunity, so they repackaged Martha, gave her a brand-new name-"Curry" and brought it back to Britain. Unexpectedly, Curry became popular in continental Europe, and Europeans loved Curry as much as Indians. Later, curry also spread to Southeast Asia, East Asia and other regions, and formed Japanese curry, Malaysian curry, Thai curry and other different types.