Chai Masala (Indian Masala Tea Powder)

Chai Masala Powder (Masala Tea Powder, Masala Chai Spice Mix, Chai ka Masala, Tea Masala) is a spice mix made using whole spices, dried rose petals, and fennel seeds. It is added to Indian milk tea (Masala Chai ) to make it strong and flavorful. Here is how to make it at home.

Here are some more homemade spice mixes that you may like – Chaat Masala, Sambar Powder, Cumin Powder, Thandai Masala Powder, Kerala Garam Masala Powder, and Dry Mint Powder.

Jump to:

• About Chai Masala Powder
• Ingredients
• How To Make Chai Masala Powder
• Frequently Asked Questions
• Pro Tips By Neha
• Variations
• Usage Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Chai Masala Powder

Chai Masala Powder, also called Masala Chai Spice Mix, Masala Tea Powder, Tea Masala or Chai ka Masala is an aromatic blend of whole spices that gives a very refreshing and robust flavor to Indian milk tea.

Chai in India is almost a religion and people run on chai here. Each household has its own unique recipe to make chai and chai masala.

These days you get ready-made masala chai mix in the grocery stores but there is nothing like a masala tea made with homemade masala tea mix, which is freshly ground at home using high-quality ingredients. Believe me, the flavor of homemade chai ka masala is much better than the store-bought one.

Homemade masala tea powder is made using high-quality ingredients, it is free of any adulteration and can be adjusted to your requirements. Making it at home is much more economical too.

In this post, I am sharing my recipe of chai ka masala which I have been making for ages. I use dry rose petals in my recipe which is my secret ingredient and it gives this masala chai powder a very unique flavor.

This tea masala recipe can be easily doubled or tripled as per your requirements.

Ingredients

You will get all the ingredients easily in any grocery store. For dried rose petals, try online or check Indian grocery stores near you.

Cloves – Cloves (laung) are rich in antioxidants and protect the body against cancer. They regulate blood sugar levels and promote bone health.

Green Cardamoms – Green cardamom (hari elaichi) helps in digestion and helps lower blood pressure. They have anti-inflammatory properties and treat bad breath.

Cinnamon – Cinnamon (dalchini) reduces the risk of heart disease and lowers blood sugar levels. They are loaded with antioxidants and anti-inflammatory properties.

Black Peppercorns – Black peppercorns (kali mirch) are rich in vitamins and minerals. They enhance nutrient absorption by the body.

Dried Rose Petals – These are rich sources of Vit A, D, and C. They hydrate and tighten the skin and help cure acne.

Fennel Seeds – Fennel seeds (saunf) aid digestion and prevent bloating.

Dry Ginger Powder – Dry ginger powder (saunth) gives relief from cold and flu. It is anti-inflammatory and aids in cardiovascular health.

Nutmeg Powder – Nutmeg (jaiphal) has anti-bacterial and anti-inflammatory properties.

How To Make Chai Masala Powder

Add

• 25 g whole cloves
• 25 g whole green cardamoms
• 25 g whole cinnamon sticks (crushed)
• 25 g whole black peppercorns
• 2 g dried rose petals
• 15 g fennel seeds
• 10 g dry ginger powder
• 1 nutmeg (crushed)

to a spice grinder, coffee grinder, or food processor.

Grind to make a coarse powder.

Note – It is important to coarsely grind the spices. If the powder is fine, it will seep into the tea and come into your mouth while sipping it.

Store the chai masala in an airtight container for up to 2 months. Use ½ teaspoon masala chai mix per cup of masala chai.

Frequently Asked Questions

Pro Tips By Neha

Do not grind the spices to a fine powder. When the ground is too fine, the spices tend to seep through in the tea even after straining.

Make a batch of chai spice mix good enough to last 15 days for the best flavor.

Store this masala tea powder in an airtight container and use a clean dry spoon to take it out.

Use ½ tsp of this chai masala per cup of tea. If you like your tea spicier, you can increase the quantity.

Dry roast the spices before grinding for a more robust masala.

Reduce the amount of pepper if you don’t like your tea too peppery and hot.

You can skip adding any of the mentioned ingredients if they are not available or you are not fond of them.

Variations

Lemongrass – Add some dried lemongrass to your chai ka masala for a soothing taste.

Dried Tulsi Leaves – Tulsi leaves (holy basil) have many health benefits and they taste good in chai. Add some dried tulsi leaves to your tea masala powder. Tulsi seeds can also be added.

Saffron – Adding saffron strands to tea masala will make your chai even more special.

Others – You can also add star anise to this spice blend.

Usage Suggestions

To use chai ka masala, add ½ tsp of it per cup of masala tea. If you like your tea strong, add this masala along with the water and if you like it mild, add it once the tea is almost ready. Check out my Masala Chai recipe here.

Other than chai, you can also add this chai masala to add an interesting twist to your desserts such as custard, panna cotta, ice creams, cakes, pies, tarts, cinnamon rolls, etc.

Storage Suggestions

This masala chai spice mix will last you for about 2 months when stored in an air-tight container at room temperature, preferably in a cool and dark place.

For the best flavor, try to use it within 15 days, as with time the spices lose some of their fragrance.

Always use a clean and dry spoon to take out the chai spice mix. Using a wet spoon will decrease its shelf life.

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Recipe Card