Chai Masala (Tea Spice Powder)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time
IndianSpice BlendVegetarianVeganDairy-FreeGluten-Free

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!


75 Servings
  • 5g
  • 10g
    Green Cardamom
  • 5g
    Black Peppercorns
  • 10g
    Fennel Seeds
  • 5g
    Cinnamon Stick
  • 10g
    Liquorice (Mulethi)
  • 1tsp
    Nutmeg (Coarse Ground)
  • 2
    Bay Leaves
  • 10g
    Dry Ginger Powder


  1. Place a heavy-bottomed pan on low to medium flame.

  2. Add cloves, green cardamoms, black peppercorns, fennel seeds, cinnamon sticks, liquorice, nutmeg and bay leaves.

  3. Dry roast for 5-8 minutes till they change its colour and a nice aromatic flavour arises.

  4. Keep stirring constantly to avoid the burning of spices.

  5. Turn off the flame.

  6. Immediately transfer the spices to a plate and let it cool completely.

  7. Transfer the spices to a mixer and coarsely grind.

  8. Now add dry ginger powder to the grinder and make a fine powder of the spices.

  9. Store in an airtight container preferably a glass bottle.

Tips & Tricks

  1. For 2 cups of tea use 0.25 tsp of tea masala.

  2. Do not roast spices on high flame.

  3. The Chai Masala has a longer shelf life if stored in an airtight container and kept in a cool dark place.

  4. For the best flavours, consume chai masala within 3-4 months.

Leena Kohli
Recipe by

Leena Kohli


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