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Tea Masala is a specialty North Indian blend formulated for enhancing milk tea, masala chai, and herbal infusions — where aromatic depth, sweetness, and gentle warmth define quality. Unlike generic “chai powder,” this is engineered for slow simmering, with spices that bloom under heat and milk.
It is a simmer-first spice, added to boiling water or milk — never pre-mixed or consumed dry.
Key characteristics: • Fine, smooth texture — no grit, ideal for even dispersion • Visible specks of fennel seeds, cardamom pods, and star anis • Heat level: Mild (3 out of 10) — warmth from ginger and black pepper, not chilli • Aroma: Sweet and warming — fennel and star anis dominate, followed by cinnamon and clove
Best used in: • Masala Chai (with tea leaves and milk) • Ginger Chai (extra ginger boost) • Herbal Infusions (with tulsi, mint, or lemongrass) • Iced Chai (simmered, cooled, served over ice) • Winter Wellness Drinks (with honey and lemon)
Pro Tip: Always add Tea Masala to boiling water before adding tea leaves or milk. Simmer 5–7 minutes for full infusion. For stronger flavor, increase to 1 tsp per cup.
Most market tea masalas suffer from:
• Use of low-grade spices or filler seeds
• Addition of sugar or maida to thicken or sweeten artificially
• Artificial flavors or colors to mask poor quality
• Omission of fennel and star anis — critical for authentic chai aroma
EarthSpice Tea Masala delivers:
• Real whole spices only — Fennel, Cardamom, Dried Ginger, Cassia, Black Pepper, Green Cardamom, Star Anis, Cloves — no husk, no dust, no fillers
• No sugar, no maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Balanced warmth (3/10) — gentle heat from ginger and black pepper, not red chilli
• No artificial colors or flavors — color comes from spices, not dyes
• Batch-traceable — blend date and source code printed on every pack
This recipe was refined with home cooks and chai wallahs across Delhi, Mumbai, and Kolkata over 6 years — using only the ingredients listed on the label, blended for slow-simmered depth.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
Masala Chai: Add ½ tsp to 1 cup boiling water, simmer 5 minutes, add tea leaves and milk
Ginger Chai: Add 1 tsp + extra grated ginger to boiling water, simmer 7 minutes
Herbal Infusion: Combine with 1 tsp tulsi or mint, simmer 5 minutes, strain
Iced Chai: Simmer 1 tsp in 1 cup water, cool, pour over ice, add milk and honey
Winter Wellness Drink: Add 1 tsp to 1 cup hot water, stir in 1 tsp honey and lemon juice
Dish Examples:
Delhi-Style Masala Chai (with tea leaves and milk)
Mumbai Street Chai (strong, sweet, spicy)
Kolkata Tulsi Chai (herbal twist)
Iced Chai with Honey (summer cooler)
Winter Wellness Chai (with lemon and honey)
Key Insight: This is not a finishing spice. It must be added to boiling water and simmered to release oils. Adding post-boil yields flat flavor.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
We guarantee:
• 100% whole spices — no fillers, no husk, no rice flour
• No sugar, no maida, no starch — natural sweetness from fennel and cassia
• No preservatives — low moisture (under 8%) prevents spoilage naturally
• FSSAI-compliant microbial safety and ash content
Every batch is checked for:
• Spice purity — visual and microscopic verification
• Moisture content — maximum 8% to prevent clumping without anti-caking agents
• Heat consistency — 2.5 to 3.5 on 10-point scale
• Foreign matter — zero tolerance
Home cooks seeking authentic, ingredient-transparent chai without mystery blends
Families wanting safe, additive-free drinks for elders and children
Cloud kitchens needing consistent, compliant seasoning for menu items
Health-conscious users — no hidden sugar, no MSG, no fillers
Students and professionals — perfect for daily chai breaks
Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from light and heat
Use a dry spoon only — moisture causes clumping
Best used within 3 months of opening for peak aroma
Shelf life: 12 months from blend date (clearly printed on pack)
Note: Clumping does not indicate spoilage. Break apart with a spoon. The absence of anti-caking agents means no silica or maida in your food.
100g is ideal because:
• Sufficient for 80–100 cups of chai (½ tsp per cup)
• Prevents waste — aroma fades after 4 months
• Economical for a premium, small-batch product
• Fits standard spice drawer without bulk
Our Tea Masala contains only the ingredients listed on the label:
• Fennel Seeds
• Cardamom
• Dried Ginger
• Cassia
• Black Pepper
• Green Cardamom
• Star Anis
• Cloves
There is no sugar, no maida, no artificial colors or flavors. We believe in full transparency — if it’s not on the label, it’s not in the jar. This blend was designed to deliver authentic chai aroma using only these 8 core spices.
No sugar. Sweetness comes naturally from fennel and cassia — not added sugar. For sweeter chai:
• Add 1 tsp sugar or jaggery per cup
• Use full-fat milk — enhances perceived sweetness
• Increase to 1 tsp per cup for stronger flavor
No. Fennel and star anis are balanced for slow simmering — their sweetness mellows over 5–7 minutes. If concerned:
• Start with ¼ tsp instead of ½
• Add extra milk to balance
• Avoid synthetic spice blends in finishing
Yes. Works exceptionally well for:
• Iced chai (simmer, cool, serve over ice)
• Tulsi chai (add 1 tsp fresh tulsi leaves)
• Mint chai (add 1 tsp fresh mint leaves)
• Lemon-ginger wellness drink (add 1 tsp lemon juice)
Use ½ tsp per cup. Simmer minimum 5 minutes.
Fresh spices have a warm, rounded aroma — not sharp or dusty. If your chai is bitter:
• Simmer time was too long — maximum 7 minutes
• Water quantity was too low — use 1 cup water per ½ tsp masala
• Tea leaves were stale — use fresh, loose-leaf tea
If the powder smells sour or looks grey, send a photo via WhatsApp. We will replace it immediately.
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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