09/05/2026
For the last 14 years, I made my own masala chai spice blend by memory — until I lost the little note with the exact proportions. Since then, I’ve simply been eyeballing the measurements.
Recently, I came across a recipe by Aarti Madan and realised the ingredients were very close to the blend I had been making all these years. Thank you 🙏
This comforting spice blend truly kept me going after ifthar this Ramadan. I store it in the refrigerator to preserve its freshness, and honestly, I always pause to smell it before making my masala chai. The aroma alone feels comforting.
It’s incredibly easy to make, deeply fragrant, and would make such a thoughtful homemade gift for Mother’s Day. If my mom and mother-in-law were still here, this would have definitely been their gift 🤍
I promise you — any chai-loving mom would adore this. The warm aroma lingers beautifully in the air and on your palate long after the last sip.
Recipe is below:
Masala Chai Spice Blend
Ingredients
* ¼ cup green cardamom
* 5–6 black cardamom pods
* 2 tbsp fennel seeds
* 2 tbsp black peppercorns
* 1 tbsp cloves
* 2 cinnamon quills (about 3 inches each)
* 1 whole nutmeg
* 2 small pieces dried ginger
OR
2–3 tsp ginger powder (I used ginger powder)
* 1 star anise
Method
1. Add the green cardamom, black cardamom, fennel seeds, peppercorns, cloves, cinnamon, nutmeg, star anise, and dried ginger to a dry pan.
2. Roast on low heat, stirring frequently or shaking the pan gently to prevent burning, until fragrant.
3. If using ginger powder, add it towards the end and roast briefly for a few seconds.
4. Allow the spices to cool completely.
5. Grind into a fine powder and store in an airtight container in a cool, dry place.
Notes
* I store my blend in the refrigerator to maintain freshness and aroma.
* Adjust the pepper and cloves slightly if you prefer a milder chai.
* This blend also works beautifully in milk tea, iced chai, and desserts.
A few observations:
* The fennel balances the warmth nicely and gives a subtle sweetness.
* One star anise is perfect — more could overpower the blend.
* Nutmeg can become dominant if oversized, so using a medium/small nutmeg is ideal.
* Using ginger powder gives a smoother blend texture compared to dried ginger pieces.
