Chai Masala: A Warm, Aromatic Blend for Beverages and Baking
Chai Masala is a time-honored spice blend originating from the Indian subcontinent, traditionally used to flavor the beloved beverage chai. This aromatic mix of ginger, Ceylon cinnamon, cardamom, black pepper, clove, and fennel has evolved from its centuries-old use to become a global favorite. In India, chai is more than just tea—it's a daily ritual, with each household creating its own version of this spiced beverage.
Our hand-blended Chai Masala adds warmth and depth to tea, coffee, and steamed milk. But its versatility extends beyond drinks—try it in chai-spiced cookies, glazes, or even homemade ice cream for a cozy, spicy touch.
Homemade Chai Masala Recipe
INGREDIENTS:
- 2 T ginger ground
- 2 T Ceylon cinnamon
- 1-1/2 T cardamom ground
- 1 t black pepper fine
- 1/2 t clove ground
- 1/2 t fennel ground
OPTIONAL: ADD AJWAIN TO AID DIGESTION
Ajwain seeds, also known as carom seeds, are sometimes added to chai masala for their strong, slightly bitter flavor and health benefits, particularly in Ayurveda. With its antiseptic and anti-inflammatory properties, ajwain aids digestion and soothes respiratory issues and is often included in chai blends intended for cold relief or after heavy meals. Ajwain chai offers a more robust and complex flavor, with its bitter and earthy profile complementing sweeter spices like cardamom and cinnamon.
DIRECTIONS:
Mix ingredients and store in an airtight container. If including ajwain seeds, toast 1 teaspoon. Let cool and grind into a powder to include in the masala.
TOASTING DIRECTIONS:
Toast seeds in a dry skillet over medium heat until fragrant. Stir continuously to prevent burning. This shouldn't take more than a minute or too. Immediately pour into a bowl, as the seeds will continue to cook on the hot pan. Store in an airtight container and use within 6 months.
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