Masala is the general term in South Asian cooking for a spice blend, whether dry-roasted and ground or cooked into a wet paste, used to season curries, meats, rice, and lentils. There is no single masala recipe: blends vary by region and dish, from the warming garam masala common in North Indian cooking to the tangier, coconut-forward blends found along the Goan and South Indian coasts. Common masala spices include cumin, coriander, turmeric, chili, and fenugreek. Because 'masala' simply means spice blend, a recipe calling for masala usually names which one, such as garam masala, chaat masala, or tikka masala.