Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices used to make tea flavourful and to give warmth to the body in cold weather or climate change. Although the ingredients may vary from region to region, “tea masala” typically consists of crushed ginger, crushed cardamom, peppercorns, cloves, and cinnamon.
The spices we use in the Masala Chai are known in Ayurveda to have many health benefits,
- Ginger : Ginger improves digestion, prevents and manages stomach ulcers, protects against symptoms of colds and flu, and stimulates blood circulation.
- Cinnamon: Cinnamon is also known for its antifungal and antibacterial properties, making it effective in fighting yeast infections. It is also known for counteracting bad breath.
- Cardamom: It is known to enhance appetite, improve digestion and provide relief from acidity in the stomach. It is also considered a kidney cleanser.
- Cloves: It are known as healing spice for centuries. They have antibacterial, antiviral, antifungal and antiseptic properties. They promote good digestion as well as metabolism.
- Black Pepper: It is a powerful antioxidant. It improves digestion and promote intestinal health. It is also effective in providing relief for nasal congestion & it is an effective remedy for respiratory conditions including colds, coughs and flu.
- Tulsi : It helps in reducing symptoms of asthma, bronchitis, colds, congestion, coughs, flu, sinusitis, sore throat, and similar ailments.
WHY SPICES ARE DRY ROASTED ?
When whole spices are dry roasted on medium to low flame, it has following advantages:
- Water content in spices is reduced and it increases the shelf life of them.
- Spices gives out more aroma and its flavours.
- Dry roasting makes it easier for grinding them into a coarse to fine powder.
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- 1/2 cup of dried ginger powder( sooth/ saunth)
- 2 tbsp green cardamom
- 2 pieces of black cardamom
- 1 tbsp black peppercorns ( kali mirch)
- 2 tbsp cloves (lavang)
- 2 small sticks of cinnamon ( dalchini)
- 1 tsp dried tulsi leaves (crushed)
Method for Indian Tea Masala/ Masala Chai Latte/ Homemade Chai Masala
- In a pan on medium- low heat, dry roast all whole spices. Do not include Ginger powder and Tulsi powder.
- Hold the handle of pan, and shake/flip, so spices are roasted from all sides. If not comfortable better use a spatula.
- Give a touch test — Touch with your fingers spices, if you feel them warm, close the flame. It should take 5 minutes approx.
- Take them out on a plate for cooling.
- It hardly takes 2-3 minutes to cool down. Take them into a grinder jar. Grind it into a coarse powder.
- Add Ginger powder and crushed Tulsi leaves. Give a pulse and mix all ingredients well. Store in an airtight container for use.