Recipes

1. Dry roast all the ingredients except the ginger for about 1-4 minutes.
2. Leave to cool down.
3. Grind all the roasted spices in a pestle & mortar or a coffe grinder.
4. Add the ground ginger to the mixture.

Note: When making chai tea, add 1/4 teaspoon to flavour 2 cups of tea. You must keep the masala chai mixture in an airtight container and it will last for up to 6 months.