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====Spices====

====Spices====

[[File:Contents of a bag of chai tea.jpg|thumb|left|Spices and cut tea leaves]]

[[File:Chai.jpg|thumb|left|250px|Spices for Chai]]

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or ''karha''. For example, most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise and/or fennel seeds, black pepper, and cloves. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common.

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or ''karha''. For example, most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise and/or fennel seeds, black pepper, and cloves. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common.

Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a heat to the flavor and the medicinal aspect of the drink. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.

Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a heat to the flavor and the medicinal aspect of the drink. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.

For example, in Western India, fennel and black pepper are expressly avoided.{{Citation needed|date=June 2008}} The [[Kahwah|Kashmiri version]] of chai is brewed with green tea instead of black tea and has a more subtle blend of flavorings: almonds, cardamom, cinnamon, cloves, and sometimes [[saffron]]. In [[Bhopal]], typically, a pinch of salt is added.

For example, in Western India, fennel and black pepper are expressly avoided. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavorings: almonds, cardamom, cinnamon, cloves, and sometimes [[saffron]]. In Bhopal, typically, a pinch of salt is added.

Other possible ingredients include nutmeg, coriander, rose flavoring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin, also considered a "warm" spice in Ayurveda and traditional Chinese (and European) medicine/cuisine, is also preferred by some people.

Other possible ingredients include nutmeg, coriander, rose flavoring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin, also considered a "warm" spice in Ayurveda and traditional Chinese (and European) medicine/cuisine, is also preferred by some people.