

Ingredients:
Whole spices
- 4 tbsp green cardamom pods
- 2 tbsp cloves
- 2 tbsp black peppercorns
- 2 sticks cinnamon (about 10 gm)
- 1 nutmeg, broken into pieces
- 2 star anise
- 2 tbsp fennel seeds
Spice powder
- 4 tbsp dried ginger powder
Optional
- 2 mace flowers
- 1/4 cup loosely packed dry basil leaves (Tulsi) along with its seeds and twigs
- 1-2 licorice sticks
- 1 tbsp long pepper roots (ganthoda)
Method:
- Roast the whole spices in a pan on low heat for 2-3 minutes and then cool
- Grind to fine powder
- Mix in ginger powder
- Sieve the mixture
- Grind any coarse spices left in the sieve
- Finally, gently mix in dry basil (Tulsi) and your chai masala is ready!
- Store in airtight glass container in a cool dark place
- When making chai, add 1/2 tsp of this masala to 1 cup chai
Inspiration source:
https://m.tarladalal.com/chai-ka-masala–chai-powder–tea-masala–indian-masala-tea-powder-4217r
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