Chai (Tea) Masala Powder

        Tea is an accidental creation. This is invented several thousand years ago in China. There was an Emperor who was drinking hot water & a leaf fall in his cup by accident. He liked the taste of water, so he encourage the production of that leaf called ‘Camellia sinensis’ in bulk. People started adding in hot water & drinking it.   

         In India Tea is introduced by British somewhere around in 1840. Initially was not adopted or rather popular in India. But slowly Tea grabs its hold on almost every Indian household.

         Tea is world’s highest consumed drink. Currently India is the second highest producer of Tea followed by China. From that Production almost 70%  is consumed within India itself and 30% for export.

         The idea of Chai Masala came through a Gujarati mind when an attempt to sell leftover tea leaves. You can call it as a business sales trick. It was so handy that, suddenly People realized that tea combined with spices is tasted more refreshing. And hereon Masala chai became most loved brew of nation.

 Lets Check on the Combination of Spices & their characteristic used for Masala Chai :

Ø Green Cardamom - it gives the Flavor & subtle sweetness to the tea.

Ø Dry Ginger Powder- has great merit of improving immunity. adds the spice kick with warmness.

Ø Fennel Seeds - helps that calming or cooling taste to the tea.

Ø Clove - it gives the flavor.  

Ø Black Peppercorn - gives that spice kick to your tea.

Ø Cinnamon - helps that natural sweetness to the tea.

Ø Nutmeg - enhance the aroma of the tea.

     From above characteristics of spices you can make your own version of Chai Masala. It is also need to be noted that according to the seasonality you can plus - minus the quantity of your spices in your chai Masala. For e.g. In Summer, can use more Fennel seeds & reduce the Ginger powder. As Fennel has coolness which required in summer than the warmness of Ginger. Same way in Winter, Reduce the Fennel seeds, make it equal to Ginger Powder & increase the Green Cardamom.  

 

Chai Masala Recipe through My Way: -

 Ingredients:

          Clove -                                        1/2 Tbsp         

          Green Cardamom -                  1 Tbsp

          Black Peppercorn -                   1/2 Tbsp

          Cinnamon Stick(2 inch) -         1 no

          Dry Ginger Powder -                1 Tbsp

         Fennel Seeds -                            1/2 Tbsp

         Nutmeg -                                     1 tsp

 Process:

1. Dry roast all the spices except ginger powder over low heat for 2-3 minutes. Or you can roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit.

2. Grind roasted spices to a fine or coarse powder.

3. Combine ginger powder in the chai masala and mix nicely.

4. Chai masala is ready. Store it in an air tight container for 6 months to 1 year.

5. Half a teaspoon of chai spice mix is sufficient for making two cups of tea. Or you can increase the quantity of chai masala as per taste preference.

6. Add Chai Spice mix at last stage of your Tea. Approximately 30 seconds before turn off the heat. Post turn off the heat, leave it for 1 minute & then strain it.

 

Chef’s Tips  -

1. If you don’t have Ginger Powder at home. Wash the Ginger. Drain it. Slice it(thinner the better). Either Sun dried it or Microwave it for 90 seconds (not at one time, do it at regular intervals). The texture could be Potato chips. Grind it. Store it in an Air tight Container.

2. Add Pinch of Salt to your Tea Masala Mix.