This homemade chai masala is a fragrant blend of whole spices that brings warmth and depth to every cup of tea. Carefully dry roasted and ground, the spices release rich aromas of cardamom, ginger, cinnamon, and pepper. A small pinch of this masala transforms everyday chai into a comforting and flavorful drink that can be enjoyed any time of day.
- Serves: 20 People
- Prep Time: 10 minutes
- Cooking: 10 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 5 Black cardamom
- 20 grams Green cardamom
- 5 grams Cloves
- 30 grams Fennel seeds
- 10 grams Cinnamon sticks
- 10 grams Black peppercorns
- 1 teaspoon Nutmeg powder
- 50 grams Ginger powder
For Dressing
Nutritional Information
-
Calories
12 kcal -
Fat
0.4 g -
Carbohydrates
2 g -
Protein
0.3 g -
Fiber
1 g -
Sugar
0 g -
Sodium
2 mg
Procedure
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3 minutesMark As Complete
Dry Roast the Spices
Heat a heavy pan on low heat and add the black cardamom, green cardamom, cloves, fennel seeds, cinnamon sticks, and black peppercorns. Dry roast the spices gently, stirring continuously, until they become aromatic but do not change color. This slow roasting helps release the natural oils and enhances the flavor of the masala. Remove the pan from heat once fragrant.
-
1 minuteMark As Complete
Warm the Ground Spices
Add the nutmeg powder and ginger powder to the warm pan with the roasted whole spices. Gently heat them together for a short time, stirring continuously, so the powders blend with the whole spices without burning. Turn off the heat and allow all the spices to cool completely before grinding. Cooling is important to avoid moisture during grinding.
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5 minutesMark As Complete
Grind and Store
Once the spices are completely cool, transfer them to a spice grinder and grind into a fine, even powder. Sieve if needed for a smoother texture, then store the chai masala in a clean, airtight jar. Keep it in a cool, dry place where it will stay fresh and aromatic for up to two to three months. Use small quantities as the masala is strong.
