How to make it
- 1Crack the cardamom pods open
Press each green cardamom pod with the flat of a knife until it just splits. You want to roast the seeds, not the pods. Discard the papery husks after roasting, or grind pods whole if you prefer a slightly more floral flavour.
- 2Dry roast whole spices on low
Place cardamom seeds, peppercorns, cloves, cinnamon, and star anise (if using) in a dry pan over the lowest heat. Roast for 3–4 minutes, stirring constantly. Cardamom is the most delicate — watch it carefully.
- 3Cool fully before grinding
Spread on a plate for 10 minutes. Warm spices produce a greasy clump rather than a powder — especially cardamom, which has high oil content.
- 4Grind to a fine powder
Grind the roasted spices to a fine powder. Add the dry ginger powder (do not roast this — it only needs to be mixed in). Grate in the fresh nutmeg. Pulse once more to combine everything.
- 5Sieve and store
Pass through a fine mesh sieve. The powder should be completely smooth — coarse chai masala does not dissolve properly in tea. Store in a small airtight glass jar.
Add ¼ tsp of chai masala directly to the pot when the water first comes to the boil, before adding tea leaves. This gives the spices 2–3 minutes to bloom in the hot water. Adding masala at the end gives aroma but not depth. Scale up for a stronger spice flavour — some households use ½ tsp per cup.
Where to use chai masala
- Add 1 tsp dried rose petals for a Kashmiri-style, floral chai masala
- Include ½ tsp dried tulsi (holy basil) for an Ayurvedic, immunity-focused blend
- Increase dry ginger to 3 tbsp for a more warming, pungent winter chai
- Add ½ tsp ashwagandha powder for an adaptogenic chai blend
- Omit pepper for a child-friendly, purely sweet and spiced version