The Power of Masala Tea

17 Jul 2020

Masala Tea originates from India has gain worldwide popularity. Loved for its flavors and warming properties, Masala Tea/Chai is best enjoyed after a meal of when the climate is cool. 

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this karha including one or more of cinnamonstar anisefennel seeds, peppercornnutmegclovescardamom seeds, ginger roothoneyvanilla, and other spices.[In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common.

Traditionally, cardamom and ginger are the dominant notes, supplemented by other spices such as cloves, or black pepper; the latter two add a heat to the flavour and the utilization of cloves is more typical and popular throughout India. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.

For example, in Western India, cloves and black pepper are expressly avoided, and lemongrass is also often included.The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, typically, a pinch of salt is added.

Other possible ingredients include nutmegmaceblack cardamomchillicorianderrose flavouring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin is also preferred by some people.

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