Chai Masala Powder (Masala Tea Powder)

Ingredients

• 4 pieces dry ginger root about 1.5 inches or ¼ cup dry ginger powder (ground ginger)
• 1.5 nutmeg (jaiphal)
• 2 tablespoons green cardamom – 10 grams
• 7 to 8 cinnamon sticks – about 2 to 3 inches sticks
• 1 to 1.25 tablespoons cloves – 5 grams
• 3 tablespoons fennel seeds (saunf)
• ¾ cup chopped dried lemon grass
• 1 teaspoon black peppercorns – optional
• ¼ cup dry rose petals – optional
• ½ cup dry holy basil (dry tulsi leaves) – optional

Steps

1. Use a spice-grinder, coffee grinder or sturdy mixer-grinder to grind the dry ginger pieces.
2. Grind the nutmeg with the ground ginger. If using ready-made ginger powder instead, simply mix it with the other ground spices.
3. Put the cloves, green cardamoms, cinnamon sticks, lemon grass leaves and fennel seeds in with the ginger and nutmeg you have already ground.
4. Grind once more until the powder is fine or semi-fine.
5. Put in a glass bottle or BPA free plastic bottle and close tightly. Store in a cool, dry kitchen spot, or keep the airtight jar in the refrigerator.
6. Use as needed when making Indian chai.
7. Use around ¼ teaspoon chai masala for 2 cups Indian masala chai, or ½ teaspoon for a more fragrant, spiced drink.