Sourcing Your Spices: What to Look For
Your Masala is only as good as the raw ingredients. Don't buy the cheapest bottles on the rack. Here is what to look for (and what to avoid):
- Green Cardamom: The pods should be vibrant green and plump. Avoid "Bleached White" cardamom, which has lost its flavor oil during processing.
- Cinnamon: For Chai, you actually want Cassia Bark (often sold as "Chinese Cinnamon"). It is thicker, darker, and has a stronger "spicy" kick than the delicate and expensive "True Ceylon" cinnamon.
- Cloves: Press a clove with your fingernail. It should release a tiny amount of oil. If it's dry and brittle, it's too old.
- Ginger: For a dry bulk powder, use Dried Ginger Powder (Sonth). Fresh ginger has moisture and will cause your jar of spice mix to mold within days. Save fresh ginger for the actual brewing pot.
The Spice Bill
- 1/2 cup Green Cardamom Pods (The dominant "top note")
- 1/4 cup Cloves (For numbing heat)
- 1/4 cup Black Peppercorns (For the "bite")
- 2-3 Cinnamon Sticks (Broken into pieces)
- 1 tbsp Fennel Seeds (For sweetness/digestion)
- 2 tbsp Dried Ginger Powder (Using powder prevents the mix from clumping)
- 1/2 Nutmeg (Freshly grated)
Instructions
What Not To Do
1. Do NOT add Star Anise to the bulk mix unless you love licorice. It is overpowering. Add it whole to the pot when brewing if desired.
2. Do NOT grind hot spices. This creates condensation inside the grinder, leading to mold.
3. Do NOT use pre-ground spices for the base. They have lost 80% of their oils.
How to Use This Mix
When making tea, add just 1/4 teaspoon of this masala per cup into the saucepan while boiling your water and tea bags. Boiling the masala releases the flavor. Strain before serving.
Short on time?
We know sourcing and grinding whole spices isn't for everyone. If you want the authentic taste without the prep work, we've reviewed the best pre-blended chai bags that use real spices, not flavorings.
👉 See the Review: The 5 Best Masala Chai Tea Bags (Actually Spicy)