masa
UK[ˈmɑːsə]US[ˈmɑːsə]
n
A type of dough made from ground corn that has been soaked in a lime solution, used especially in making tortillas and tamales.
n
(by extension) Dough made from other grains or ingredients, used in various Latin American cuisines.
Etymology
The word 'masa' entered English as a direct borrowing from Spanish, reflecting the culinary influence of Latin America. Its Spanish meaning of "dough" derives from Latin 'māssa', which signified a cohesive lump or kneaded substance. While the Latin term evolved into the English word 'mass' (a large body of matter), the Spanish 'masa' retained the more specific, original sense related to food preparation. The journey from a general Latin term for a lump to a specific English culinary term for treated corn dough illustrates a path of semantic narrowing through cultural adoption.
Analysis
The word 'masa' is a direct loanword from Spanish, where it means "dough" or "paste." Its ultimate origin is the Latin noun 'māssa', meaning "lump, dough, mass." The Latin word was borrowed into Greek as 'mâza' (barley cake) and is of uncertain, possibly Pre-Greek, origin.
Examples
The key to perfect tortillas is using freshly prepared masa.
She bought a bag of masa harina, the flour used to make the dough.
The recipe calls for the masa to be shaped into balls before pressing.