Some say that the act of adding spices was an act of protest as adding the spices reduced the amount of tea leaves needed in a cup of chai and reduced profits that the British could make. Although this probably didn’t curb tea consumption, it was a way that the Indian population was able to make this drink their own. You can read more about the complicated history of chai in this blog post here. For now, we will delve into making chai masala, a spice blend that is irrevocably linked with making masala chai.
Crafting your perfect chai spice blend
There are a myriad of spices in masala chai that make it a complex and delicious cup of tea. Everyone has their own FAVORITE chai masala or spice blend. After many trials and errors, I also have crafted my homemade chai masala recipe below, which I think is pretty awesome. You can use my chai spice blend as a great starting off point, but I want you to be able to personalize it and change the recipe to your liking. In order to craft a chai masala to your liking, you need to understand what each spice brings to the table. The spice notes are listed below both in Tamil and in English:
Elakkai (Cardamom) - Powerful Sweet, nutty flavor Inji (Ginger) - Peppery, Fresh, Calming Lavangam (Clove) - Bitter, Warm (Bitterness helps balance sweetness) Sombu (Fennel) - Subtle licorice taste, fresh, calming for the stomach Milaka (Black peppercorn) - Peppery, spicy
For example, if you want a more floral and sweet masala chai, increase the amount of cardamom. If you want a masala chai to help calm your throat when you have a cold, add more ginger. If you are sensitive to spice, decrease the amount of black peppercorn. The point is that spice blends can be customized in so many different ways. So make your chai masala mix your own!
Toasting your spices is important
When making a spice blend, it is very important to toast your spices. This step is important to coax out the essential oils in the spices, which enhances the taste of the spices and makes it more pronounced in the final spice blend. The rule of thumb is to add the more heartier spices like cinnamon and cardamom into the skillet to toast first followed by the more delicate spices like fennel seeds. It is equally important to frequently toss the spices to prevent the spices from burning. When toasting your spices, always rely on your senses to determine when the spices should be removed from the pan. You know the spices are ready to be removed from heat when you start smelling the warm scents. If you look carefully at spices like black peppercorn or cloves, you will notice a slight sheen on these spices from the oils that are released during the toasting process.
Tips for making a great masala powder
How long does chai masala stay fresh?
Chai masala is best when it is first ground. Whole spices lose their freshness the longer they sit on shelves and spices when ground lose their freshness even faster. The first step to having a fresh chai masala starts with sourcing fresh spices that have been harvested recently. You can invest in good quality spices that are ethically sourced from a company like Diaspora Co. You can help homemade chai masala stay fresher by ensuring the spices are cool before grinding them into powder. This prevents moisture or condensation from collecting when grinding the spices which can cause the masala to clump and degrade. In addition, it is best to keep the chai masala in an airtight container away from the sun. If you properly make and store you chai masala it can stay fresh for up to 3 months.
