Chai Masala (Tea Spice Powder)by Leena Kohli (@leenakohli)
This winter snuggle in your blankets with a hot cup of brewed black or creamy spicy tea. Chai Masala is a blend of spices that is warming, yet mild enough to enjoy all day and perfect for those with a sensitive immune system!
- 10gGreen Cardamom
- 5gBlack Peppercorns
- 10gFennel Seeds
- 5gCinnamon Stick
- 10gLiquorice (Mulethi)
- 1tspNutmeg (Coarse Ground)
- 2Bay Leaves
- 10gDry Ginger Powder
Place a heavy-bottomed pan on low to medium flame.
Add cloves, green cardamoms, black peppercorns, fennel seeds, cinnamon sticks, liquorice, nutmeg and bay leaves.
Dry roast for 5-8 minutes till they change its colour and a nice aromatic flavour arises.
Keep stirring constantly to avoid the burning of spices.
Turn off the flame.
Immediately transfer the spices to a plate and let it cool completely.
Transfer the spices to a mixer and coarsely grind.
Now add dry ginger powder to the grinder and make a fine powder of the spices.
Store in an airtight container preferably a glass bottle.
Tips & Tricks
For 2 cups of tea use 0.25 tsp of tea masala.
Do not roast spices on high flame.
The Chai Masala has a longer shelf life if stored in an airtight container and kept in a cool dark place.
For the best flavours, consume chai masala within 3-4 months.
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