Chai masala powder that makes the best Chai or Tea at home which is rich in aroma with a strong flavour. This homemade chai masala powder made with whole dry spices, flowers and herbs not only helps soothe the throat during common cold but also gets you revved up.
I drink tea at least once a day which is mostly in the evenings only. So my evening tea time is sacred and I take that time to totally unwind and relax.
The Indian whole spices used in this tea masala powder are known for their medicinal benefits and taking them daily in one form or the other helps us to get all their goodness on a day to day basis.
Tea in itself is a great mood enhancer and when you add a spice mix with all the goodness, it almost makes it a homemade medicinal cure to enhance your mood but also to treat ailments.
Besides to make this easy homemade masala chai powder, all you need are the spices that are available in your pantry.
Spices used in this Chai Masala Powder:
Green Cardamom: Brings in high aroma, improves appetite and good for digestion.
Cloves & black peppercorns: Good for digestion and helps soothe the throat.
Fennel seeds: Again good for digestion and balances the high heat from the black peppercorns and cloves with its sweet tinge. Fennel seeds are also good mouth fresheners.
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Cinnamon: Good for gut health, reduces bloating, boosts satiety, helps in weight loss, helps regulate blood sugar levels.
Ginger Powder: helps improve digestion, relieves stomach upset and perfect to treat common cold at home.
Nutmeg: great to treat insomnia – gives good sleep, helps treat indigestion, good for oral and hair care.
Saffron: Good for skin, mood enhancer, helps fight depression and improves appetite.
Dried Rose Petals: helps in weight management, satiety and prevents urinary tract infections.
Dried Lemon Grass: helps relieve menstrual pain, great for skin and hair care, good for digestion and helps fight infections.
What other herbs I can add to this tea masala?
If you have dried brahmi, mint leaves or Indian holy basil (tulsi), then you can add 1 to 2 tsp of each to this spice powder mix.
But personally I only use either fresh mint or tulsi leaves when boiling water for tea as it takes the flavour profile of the tea to a whole new level than when using them in the dried form.
If you wish to keep your tea masala simple, then you can always skip adding saffron, rose petals and lemon grass and go with the spices that are readily available in your pantry.
How else can I use this Tea Masala Powder?
Basically this is a spice mix or blend. So you can use this powder to spice up your cakes, cookies, short breads and pie fillings if you happen to love chai flavoured bakes.
You can also add this powder to bring in flavour to your oats porridge, smoothies and overnight oats.
You can also use this powder to make infused water (tea) as this helps in digestion and get good sleep.
How long can I store this tea masala?
Never ever make this chai masala powder in bulk. Little goes a long way and it is always better if you make in small quantities.
The spices tend to lose their flavour once ground and stored for a longer period of time. So if you do not prefer an overly spiced tea, it is better if you halve the recipe and use it within a fortnight or a month.
It is always better to make fresh powder in little quantities often than make in bulk. I usually double up the recipe and share half of this with my friend.
So next time if you are planning on giving away a homemade gift with a personal touch, then you can always make this chai masala and pack it in a cute looking bottle.
Is it necessary to roast the spices?
There is no need to roast the spices prior to grinding them to a powder. But if you feel that they are a bit moist, you can dry roast them in a pan till they are warm or hot to your touch and you are able to get the aroma of the spices.
I mostly use my microwave if at all I want to roast the spices. Just place the spices you wish to roast on the turntable of the microwave and cook at high for 30 secs or 1 min depending on the quantity.
Keep the door closed for a few more minutes so that they can keep roasting in the heat generated by the machine. Make sure you do not cook for a longer time as the spices can get burnt quickly.
Point to note:
Do not add whole nutmeg to a mixer jar as it may damage the blade. Always grate the nutmeg over a cheese grater or on a big holed grater beforehand and then add to the mixer grinder.
Check out other spice powder mixes from the blog,
Andhra Paruppu Podi (kandi podi)
Chai Masala Powder Recipe Card below:
Chai Masala Powder
- Green Cardamom – 1/4 cup
- Cloves – 1/4 cup
- Black Peppercorns – 2 tbsp
- Fennel Seeds – 3 tsp
- Cinnamon – 4 inch piece
- Ginger powder – 3 tsp
- Nutmeg – 1 tsp grated
- Saffron strands – 2 pinch optional
- Dried Rose petals OR Lemon grass – 1/8 cup tightly packed – optional
- Take green cardamom, cloves, black peppercorns, fennel seeds and cinnamon in a mixer grinder jar or coffee grinder. Add saffron strands and dried rose petals or lemon grass if using.
- Grind to a coarse or fine powder. Remove, open the lid and add ginger powder and grated nutmeg.
- Close with lid and pulse for 2 to 3 times to get all the ingredients evenly mixed.
- After the powder cools down to room temperature, transfer to an air tight jar.
- How to use: For every cup of tea that you make, add 1/4 tsp to 1 tsp of this chai masala powder.