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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. 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.

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.