This study examined the characteristics and social functions of Indian spice culture, focusing on masala culture. A literature review was conducted using academic articles and books on Indian spices, masala, and food culture. In-depth interviews with seven Indians living in Korea explored their everyday spice and masala practices. The results showed that spice use varies according to regional climate, available ingredients, religion, and culinary traditions, with these differences reflected in regional masala practices. Masala was more than a spice mixture; its selection, combination, preparation, and storage reflected household preferences and accumulated culinary knowledge. Participants learned spice and masala practices primarily from family members, particularly mothers and grandmothers, and associated familiar tastes and aromas with memories of family and home. Thus, masala functioned as a medium for transmitting culinary knowledge and maintaining family and regional identity. Meanwhile, commercial masala products, globalization, migration, and changing household lifestyles are diversifying its preparation and use. These findings suggest that masala culture represents a living food culture in which regionality, family traditions, intergenerational transmission, memory, and identity coexist with adaptation to contemporary lifestyles.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 자료의 수집 및 분석
    2. 심층면접(In-depth Interview)
III. 연구결과 및 고찰
    1. 인도 향신료와 마살라의 개념과 구분
    2. 인도 향신료 문화의 형성 배경
    3. 인도 향신료 사용 문화의 특징
    4. 마살라 문화의 형성과 특징
    5. 마살라의 사회적 기능
    6. 현대 마살라 이용 방식의 변화
IV. 요약 및 결론
Acknowledgment
Conflict of Interest
References

• 고성희(성신여자대학교 바이오헬스융합학부 식품영양학 전공) | Seonghee Ko (Major in Food & Nutrition, Departmen. of Biohealth Convergence, Sungshin Women’s University)
• 차경희(전주대학교 한식조리학과) | Gyung Hee Cha (Department of Korean Cuisine, Jeonju University)
• 양윤경(안산대학교 식품영양학과) | Yoonkyoung Yang (Department of Food and Nutrition, Ansan University)
• 최나연(호서대학교 대학원 식품생물공학과) | Na Yeon Choi (Department of Food and Biotechnology, Graduate School, Hoseo University)
• 카빈덜(호서대학교 생명공학과) | Kavinder (Department of Biotechnology, Hoseo University)
• 자조 리뭉찬(호서대학교 식품공학과) | Rimungchan Jajo (Department of Food Science & Technology, Hoseo University)
• 우나리야(호서대학교 식품공학과) | Nariyah Woo (Department of Food Science & Technology, Hoseo University) Corresponding author