Ingredients
- 1/4 cup cloves
- 1/4 cup green cardamom
- 1/4 cup cinnamon stick
- 1/4 cup black peppercorns
- 2 tbsp dried rose petals
- 2 tbsp fennel seeds
- 2 tbsp dry ginger powder
- 1/2 tsp nutmeg
- 2 cups water
- 2 tsp tea powder
- 1 cup milk
Indian food uses spices. Without it, the food will be bland, and you cannot enjoy it. Most Indian dishes, drinks, and even tea are prepared carefully keeping health in mind. Tea was used as medicine in ancient times. However, Indian Masala spicy tea made the home remedy a little better. In India, tea is known as ‘chai’, the word derived from Chinese ‘cha’. There are a lot of different recipes for masala tea. While the method remains similar, the ingredients make all the difference. It depends on the recipe you were handed down from your grandparents, the weather or the place you live and the spices you love.
Health Benefits
The spices used in masala spicy tea prevents cold, bloating, boost energy. It improves digestion. It even treats the issues caused by high blood pressure. It has anti-inflammatory effects. It reduces blood sugar levels and reduces menstrual cramps.
Nutmeg is a spice that must be eaten moderately in very less quantity and has abundant health benefits, including the ability to relieve pain, soothe indigestion, detoxify the body.
Warning! Overeating nutmeg causes severe gastrointestinal reactions, heart and nerve problems, and other side effects. It is not recommended during breastfeeding.
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How to make Masala Spicy TeaPreparation of masala powder:
Preparation of Masala Spicy Tea
Trivia Traditionally, cardamom and ginger are mostly used in tea, supplemented by other spices such as cloves, or black pepper; the latter two add heat to the flavor, and the utilization of cloves is more typical and popular throughout India. Masala chai has been widely recognized and adopted in the West by the locals to their liking since its introduction by the British East India company, with changes in the ingredients and the preparation method more suited to western tea lovers. |
