Talking about beverages in India, kadak masala chai stands upright always. Surprisingly, even in summer, people never fail to discuss the benefits of masala tea while comforting souls. You must be wondering whether it is only the taste and aroma that have helped it earn the popularity it has today, or if there is something else. Of course, taste and aroma help it outshine; it has an extra quality of mood enhancement.
Origins of Masala Chai
One cannot claim to know much about chai's origin. Some say that, accidentally, some leaves fall into boiling water, making the water more energetic and tastier. Discussing its popularity, chai earned its popularity during the British Era. With time, tea changed completely. New ingredients were added to make a completely new form of tea. Herbs, spices, and innovations took tea to another level. It was no longer a chai- it was a millennium beverage, therapeutic potions, and a cup full of laughter, happiness and endless chitchat. Chai, which started as a traditional herbal blend of ingredients, now combines all these into a delectable drink with medicinal properties.
What ingredients are there in the Masala Tea?
Masala tea is simply not tea leaves, water, sweetener, and milk. Each ingredient mentioned below comes with an added advantage besides adding flavour to the tea:
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Cardamom
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Ginger
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Cinnamon
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Black pepper
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Bay leaf
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Fennel seeds
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Mulethi or liquorice
Ingredients can vary according to taste and preference, but each speaks about the benefits of Indian chai tea uproariously. Every tea lover will come up with their own blend to prepare their tea, which clearly indicates that your teacup of masala chai may differ from your best friend's. Here, only one thing remains the same: the basic ingredients. All the ingredients help the consumer in one way or another.
Benefits of Drinking Masala Tea
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Energy Booster: There are tannins present in the tea that release caffeine slowly and boost energy.
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Some of the ingredients used in masala chai are anti-inflammatory, antioxidant, and antibacterial, helping the consumer remain healthy over time.
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Every ingredient used in it has some hidden benefits that you will learn in the later part.
Ingredients and Their Perks Used In Beneficial Masala Tea
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Ginger- It is known to control inflammation, soothe the inner core, and relieve nausea. Using fresh ginger is what one advises, but in a mild quantity. The fragments coming out of it are the best it has to offer. You can use the powder form, but use it in smaller quantities to avoid over-flavouring or a bitter taste.
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Cinnamon - It has antibacterial properties. Being rich in flavour, it is a bit pungent and tannic, but that doesn't stop it from becoming a remarkable ingredient in Masala chai. Using whole cinnamon is more common than using powdered cinnamon.
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Cardamom- It is a universally known truth that cardamom freshens your breath and works well in adding calmness. It enhances fragrance and flavour at the same time. Add the crushed form of it and add to the water before it starts boiling, and see how the flavour indulges deeply in your chai. Next time, let at least one elaichi slip in your masala tea.
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Cloves- According to Ayurveda, they work well for pain, especially tooth pain. You can enjoy the incredible flavour it adds to your chai. You can use cloves in whole or powdered form to enjoy their benefits.
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Black Pepper- It adds flavour and supports nutrient absorption. It is an uncommon ingredient that you will find in your tea, but according to several chai lovers, a cup of masala chai is incomplete without black pepper. Whole peppercorns are always considered better, but the powdered form can be used too.
Masala Chai delivered by The Pahadi Story has it all set for the chai lovers, but there is more. Some other ingredients can be seen in regional masala chai recipes that might make it unique and advantageous. Let us go through them to check the benefits of masala tea when associated with them.
Unique Ingredients of Regional Speciality and Modern Touch In Masala Tea
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Ajwain: You must be amazed to see this spice under the ingredients list of masala tea. It is too beneficial when it comes to aiding digestion and is seen as a magical potion in chai in certain parts of India.
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Coriander: You must be wondering what the Belgian beer component is doing in the masala chai ingredient, but surprisingly, it is an optional spice to bring lemon flavour while being sweet. Have you ever drunk masala chai with coriander?
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Four Spice: If you are looking for something different in your chai, try four spice to add extra complexity and a slightly lemony flavour.
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Bay Leaf: It is a common item to be used in masala chai in Indian households. People use the dried form of it to get the intense taste, and fresh leaves are often avoided.
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Chocolate: You are not dreaming while you read chocolate under the ingredient list of kadak masala chai. Though it is a Western addition, people add pieces of chocolate to the chai to bring a sense of calm. Does it work that smoothly? It is still an unanswered question.
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Fennel Seed: It brings a never-ending aroma and soothes the tea. People take the roasted seeds and add them just before sieving. It brings calmness and a good taste to your favourite teacup.
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Liquorice root: One should be careful while adding it, as it can actually take over the entire taste if added more in larger quantities. It is another common ingredient, especially in mountainous regions.
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Mace: Have you ever seen the outer layer of the nutmeg seeds in the tea? You need to be careful with the quantity you add, as too much will make it unfit to drink.
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Saffron: Though this ingredient has always been popular, in the last few years it has shown signs of new popularity in masala chai. It is expensive but proves worthy when it blends with the taste of tea. It acts like the right partner to your tea if you use it correctly.
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Tamarind: While discussing this ingredient, we are not defining the benefits of masala milk chai, as it has to be added when making masala chai without milk. You will get a tangy flavour in your tea that will act as an acidulant.
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Star anise: It comes with a strong aroma and demands certainty that it is used within limits.
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White poppy seeds: Heard of khaskhas? If not, then you need to check how your region addresses this with magical seeds. The roasted form of these seeds is used in masala chai.
The Bottom Line: Masala Chai Health Benefits May Increase With Another Sip
While you select each ingredient, do not miss to check the health benefits they add to your chai. Masala chai never needs perfection, but a smooth balance of all the ingredients that you have in mind.
Trying tea from The Pahadi Story will bring what you have always felt missing in your Chai.
Just sip, smile, share, and enjoy your masala chai while relaxing however you like.
Frequently Asked Questions
Is it possible to enjoy masala chai without milk?
Yes, one can easily enjoy masala chai without milk. Adding lemon or honey to add herbal reflection is a good option to enjoy your milkless masala chai with all the selected ingredients.
How much other ingredients should be added to masala chai besides the normal ingredients?
The right ratio depends upon the fact that you like aroma more than warmth. Adding more cardamom and cinnamon to enhance the aroma, and other ingredients like ginger, black pepper, and cloves to add warmth. You can choose according to your preference.
How to store Masala Chai?
Store it in an airtight container by keeping it away from excessive heat, and any possible moisture can indeed increase its shelf life.
If I drink masala chai daily, can I enjoy the benefits of masala tea?
Yes, one can drink it regularly, but in moderate quantities. It can help you relax, soothe your mood, and above all, support your body due to its antibacterial, anti-inflammatory, and antioxidant properties.
Is masala chai better when paired with milk or without milk?
Though you can enjoy the benefits of masala chai with or without milk, the traditional form was without milk. Rest, it depends on your preference, and you are ready to enjoy the taste, aroma, and benefits of masala tea all at once.
