If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There is no single formula for Chai spice. it varies from brand to brand & home to home. Indian Masala tea comes in many many flavors and every one of them is deliciously unique. From a simple addition of smashed fresh Ginger root & crushed cardamom to complex blends incorporating a dozen spices.. My preferred method of ginger root & cardamom only gets me so far as a cup of chai, so I cobbled up a mix of 5 spices (inspired by Chef Raghavan Iyers newly launched line of spices, turmeric trail).. While its near impossible to decipher the exact proportions of the spices used in the commercial version, I used the list of ingredients on the package to come up with my own. Its been through a rigorous set of testing on regular spiced chai as well as experiments with hot chocolate , a version of chai spiced shortbread, and my thanksgiving apple and pear pie!. The flavor of the blend is pretty intense and all you need is about 1/4 th of a tsp for a strong cup of chai or chocolate. Classic case of a little goes a looong way. Its not worth making larger quantities unless you're planning to make industrial amounts of tea. - Panfusine
Makes ~ 2 tablespoons
- 2-4 cardamom pods (seeds only)
- 6-7 cloves
- 1 stick cassia cinnamon (1 cm x 4 cm in area), broken into tiny pieces
- 8-10 black peppercorns (smashed)
- 1 tablespoon dried ginger powder
- In a small cast iron skillet, add the cardamom seeds, cloves, smashed peppercorn and the cinnamon pieces & toast them over a gentle heat till the spices begin emitting their characteristic aroma. Transfer the spices into a stone mortar and allow to cool down slightly.
- Add the ginger powder & pound until the spices have ground into a fine powder. Sieve the masala using a fine tea stainer. transfer the bigger bits of spices back to the mortar & repeat the process of pounding & sieving until you're left with very little spice grit (which you can toss into any stew or dish you're planning to make). Sore in an airtight container.