Key facts
| From | All India |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 15 g Green cardamom
- 5 g Cloves
- 8 g Cinnamon and cassia
- 6 g Black pepper
- 15 g Dry ginger (powder)
- 4 g Fennel seed (optional)
- 1 g Nutmeg (a little)
Method
- Lightly warm the whole spices in a dry pan for a minute.
- Grind with the dry ginger powder.
Keeps three months.
- Fresh ginger in the pot plus a little chai masala gives the best of both.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in chai masala?
Green cardamom, cloves, cinnamon and cassia, black pepper, dry ginger, fennel seed, nutmeg.
How long does homemade chai masala keep?
Keeps three months.
How do I use chai masala?
Added to tea while it boils: about a quarter teaspoon per two cups.
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Tips from travellers
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Questions from readers
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