Tea Masala to make Masala Chai ,Chai ka Masala

Ingredients

• 480 ml (2 cups)peppercorns
• 360 ml (1½ cups)dried ginger
• 120 ml (½ cup)cinnamon
• 120 ml (½ cup)cloves
• 120 ml (½ cup)green cardamom
• ¼nutmeg
• 1mace

Instructions

1. 1

   Dry the spices

   Spread all the spices out in the sun to remove moisture.

2. 2

   Grind the spices

   Put all the spices into a mixer jar and grind them to a fine powder.

3. 3

   Store the blend

   Transfer the powder to an airtight jar and use as required.

4. 4

   Season the tea

   For two cups of tea, use about ¼ teaspoon of chai masala.

What is chai masala?

Chai masala is a ground spice blend used to flavour masala chai, the spiced tea enjoyed across India. Blends vary from household to household; this one combines pungent pepper and dried ginger with cinnamon, cloves, cardamom, nutmeg and mace.

The recipe works by grinding the whole spices together so their flavours are distributed through the powder. Sun-drying them first is intended to remove moisture before grinding and storing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 9g protein, 65g carbs, 7g fat.

The blend's carbohydrates and fibre come mainly from the spices, while peppercorns, cloves and cardamom contribute small amounts of fat and protein. A serving based on the listed four servings represents a large share of the batch, although the method uses only about ¼ teaspoon for two cups of tea; pair the tea with a filling food such as toast or a savoury snack if serving it as part of a meal.

The spice choices

Pepper and ginger: these are the largest portions of the blend and give it a noticeably bold, warming character. Dried ginger brings a concentrated flavour that suits a spice mix intended for tea.

Aromatic spices: cinnamon, cloves, green cardamom, nutmeg and mace round out the sharper notes. Keep the proportions as listed for this particular blend.

Drying before grinding

Sun-drying: spread the spices out so they are exposed to the sun, as the method directs. The recipe gives no fixed drying time, so use the stated goal—removing moisture—rather than relying on a set number of minutes.

Keep them clean: use a clean, dry surface or tray. Any lingering moisture can make the powder clump in storage.

Getting a fine powder

Grind evenly: add the dried spices to the mixer jar and grind until the mixture looks fine and consistent. If your mixer jar is small, work in batches and combine the powder afterwards.

Check the texture: larger pieces can settle unevenly in a cup of tea. Grind again if you can still see coarse fragments.

Using the blend

Start with the recipe's measure: use about ¼ teaspoon for two cups of tea. The blend is strongly flavoured, so measure it rather than adding a large amount all at once.

For the cup: stir the masala into the tea as you prepare it. Adjust the amount in later batches to suit your preference.

What to serve it with

Masala chai pairs naturally with a breakfast or afternoon snack. Serve it alongside biscuits, toast or savoury snacks, letting the tea remain the spiced element of the spread.

Because the blend is made for tea rather than eaten by the spoonful, its practical serving is a small measured amount in a brewed drink.

Recipe notes & tips

• Use a dry, clean surface when sun-drying the spices.
• Make sure the spices are dry before grinding so the powder is less likely to clump.
• Grind until the powder looks fine and consistent.
• Use a clean, completely dry airtight jar for storage.
• Begin with about ¼ teaspoon for two cups of tea, as directed.

Variations

• More cardamom: Increase the green cardamom for a more prominent aromatic note.
• More ginger: Add extra dried ginger for a bolder ginger flavour.
• Pepper-forward: Increase the peppercorns for a sharper, more pungent blend.
• Cinnamon-led: Increase the cinnamon to bring its sweet, woody aroma forward.
• Smaller batch: Scale every ingredient down by the same proportion to make less.

Common mistakes to avoid

• Grinding damp spices: the powder may clump; dry the spices thoroughly first.
• Stopping too soon: coarse pieces can make the blend uneven; grind until fine.
• Using a wet jar: moisture can affect the stored powder; choose a dry airtight jar.
• Adding too much to the tea: the blend can dominate; begin with the suggested ¼ teaspoon for two cups.
• Changing several proportions: the flavour balance may shift; adjust one spice at a time.

How to store

Keep the spice powder in an airtight, dry jar. The recipe does not specify a storage duration; protect it from moisture and use it as required.

Frequently asked questions