Masala chai: Difference between revisions
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[[File:Chai. | [[File:Chai.webp|thumb|Ingredients for Chai]] | ||
'''''Masala chai''''' (Hindi: मसाला चाय, literally "mixed-spice tea") is a flavored tea made by brewing [[black tea]] with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by decoction, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. | '''''Masala chai''''' (Hindi: मसाला चाय, literally "mixed-spice tea") is a flavored tea made by brewing [[black tea]] with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by decoction, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. | ||
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In many Eurasian languages, '''''chai''''' or '''''cha''''' is the word for '''''[[tea]]'''''. This comes from the Persian چای '''''chay'''''. Despite this, in many Western languages this spiced tea is commonly referred to as simply '''''chai''''', which can lead to conflation. For this reason, the term '''''chai tea''''', although redundant (as all masala chai ''is'' tea), is sometimes used to indicate spiced milk tea as distinct from other types of tea. | In many Eurasian languages, '''''chai''''' or '''''cha''''' is the word for '''''[[tea]]'''''. This comes from the Persian چای '''''chay'''''. Despite this, in many Western languages this spiced tea is commonly referred to as simply '''''chai''''', which can lead to conflation. For this reason, the term '''''chai tea''''', although redundant (as all masala chai ''is'' tea), is sometimes used to indicate spiced milk tea as distinct from other types of tea. | ||
Numerous coffee houses use the term '''chai latte''' or '''chai tea latte''' for their version to indicate that the steamed milk of a normal latte is being flavored with a spiced tea concentrate instead of with | Numerous coffee houses use the term '''chai latte''' or '''chai tea latte''' for their version to indicate that the steamed milk of a normal latte is being flavored with a spiced tea concentrate instead of with espresso. By 1994 the term had become commonplace. | ||
The beverage is locally known as ''Chai karak'' in the Middle East. | The beverage is locally known as ''Chai karak'' in the Middle East. | ||
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===Ingredients=== | ===Ingredients=== | ||
[[File: | [[File:black-tea.webp|thumb|right|Black tea]] | ||
There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains caffeine typically 1/3 that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavor, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, all masala chai has the following four basic components: | There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains caffeine typically 1/3 that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavor, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, all masala chai has the following four basic components: | ||
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====Spices==== | ====Spices==== | ||
[[File:Chai. | [[File:Chai.webp|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. | ||
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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 | 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. | ||
==Outside India== | ==Outside India== | ||
Its original form remains available in restaurants that serve South Asian cuisine, but outside those venues, many Westerners are just as likely to consume their "chai" as a slushy iced beverage resembling a milkshake as to drink it as hot spiced tea. Chai flavouring is also used in baked goods such as pumpkin pies, | Its original form remains available in restaurants that serve South Asian cuisine, but outside those venues, many Westerners are just as likely to consume their "chai" as a slushy iced beverage resembling a milkshake as to drink it as hot spiced tea. Chai flavouring is also used in baked goods such as pumpkin pies, biscuits or butter tarts. | ||
===Tea-based mixes and concentrates=== | ===Tea-based mixes and concentrates=== | ||
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===Other chai shortcuts=== | ===Other chai shortcuts=== | ||
Many Western supermarkets now sell pre-packaged single-serving | Many Western supermarkets now sell pre-packaged single-serving teabags of "chai". The packaged directions generally call for steeping the small bag of ground spices and tea leaves in a cup of hot water for several minutes longer than plain teabags, resulting in a beverage which is slightly stronger than the average teabag brew but still not as intense as traditional preparations. | ||
Some American supermarkets also carry bottles of "chai spice" alongside their dried herbs and other spices. Unlike Indian spice mixtures, the American ones are generally made from powdered spices cinnamon tends to be the dominant flavor) and sometimes sugar; this mixture can be added at the last minute to an already-brewed cup of tea as there is no need to strain off the solids. | Some American supermarkets also carry bottles of "chai spice" alongside their dried herbs and other spices. Unlike Indian spice mixtures, the American ones are generally made from powdered spices cinnamon tends to be the dominant flavor) and sometimes sugar; this mixture can be added at the last minute to an already-brewed cup of tea as there is no need to strain off the solids. | ||