Ma Sala originally meant "spice" in Hindi, but so far all the names of Ma Sala are mixed compound spices, not the raw materials of spices.

We may be able to call it Curry by a more familiar name, but this is not accurate enough. Curry was named by the British. The British found that this spice eaten by Indians had a unique taste. After a little improvement, it was applied to their own food.

Now the ratio of Curry to Ma Sala is quite different. Curries that we often eat are basically powdery or lumpy, while Ma Sala is closer to a kind of sauce. The ingredients used in curry are not as complicated as Martha's, and the taste is relatively light.

Characteristics of curry

Curry can be spicy, sweet, salty, strong, light and milky, so it can be said that curry is suitable for people of all tastes. Among them, the most famous is Indian curry. Indian curry is made of a variety of spices and vegetables, and its taste is complex and unforgettable. At the same time, Thai curry is famous.

The most famous feature of Thai curry is its sour and spicy taste. It refreshes with spices such as lemongrass and turmeric. Japanese curry is usually made of natural materials such as fruits and vegetables, with a slightly sweet taste, which is deeply loved by Japanese people.

As India is a multicultural country, the making methods and tastes of curry vary with different regions and nationalities. In southern India, coconut milk and curry leaves are usually added to curry, while in the north, dry spices are preferred. In addition, curry has been introduced to Southeast Asia, the Middle East, Europe and Africa.