In this household, we greatly revere the daily cuppa of chai. After years of experimenting with chai masala recipes, I have finally concocted a formula that works, yayayay! So, here it is
5 tbsp dry ginger powder (soonth)
2 tbsp green cardamom
1 tbsp cloves
1 stick cinnamon
2 tbsp black peppercorns
1/2 tsp nutmeg
1/2 tbsp mace (javitri)
Roast the cardamoms (skin on), cloves, cinnamon, and peppercorns until lightly toasted. Once cool, grind the mix to a medium-fine powder. Mix in the dry ginger, nutmeg, and mace. Store in an airtight container.
Note: The cinnamon sticks I have at home measure under 3 inches in length.
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