What Spices Go in Masala Chai?

Masala chai uses a blend of warming spices including cardamom, ginger, cinnamon, cloves, and black pepper. The word "masala" means spice mix, and these five spices form the traditional base. Each spice adds its own flavour. Cardamom brings sweetness, ginger adds heat, cinnamon provides warmth, cloves give depth, and black pepper adds a subtle kick. You can use all five or just a few depending on your taste preferences.

What are masala chai spices?

Masala chai spices are the ingredients that transform regular black tea into the iconic Indian spiced tea drink. The spices are added whole or crushed during the brewing process, not as powders.

In India, every family has their own masala chai recipe. Some use just two or three spices, while others use seven or more. The five spices listed above are considered the essential ones that appear in most traditional recipes. 

Why these spices are important in masala chai

• They create balance. Cardamom and cinnamon provide sweetness without sugar. Ginger and black pepper add heat. Cloves tie everything together with their aromatic quality.
• They help with digestion. In traditional Indian medicine (Ayurveda), these spices are known to help with digestion after meals. This is why chai is often served after lunch or dinner in Indian households.
• They complement black tea perfectly. The slightly bitter flavour of black tea needs these spices to create the complete chai experience. Without them, it's just tea with milk.
• They're naturally warming. All five spices have warming properties that make chai especially comforting in cooler weather. Even in hot climates, Indians drink chai because the spices actually help cool the body through increased circulation.

What do masala chai spices taste and smell like?

The combined aroma

When you brew masala chai, the smell fills your kitchen with a sweet, warming fragrance. It's like walking into an Indian sweet shop mixed with a spice market. The cardamom and cinnamon provide the sweet notes, while ginger adds a fresh, sharp edge.

The flavour profile

The taste of masala chai is complex but balanced. You get sweetness, heat, warmth, and depth all at once. The cardamom hits first with its sweet, almost floral flavour. Then the ginger's heat comes through, followed by the warming cinnamon.

The cloves add a deep quality that sits in the background. Black pepper provides a subtle kick at the end of each sip. When combined with black tea, milk, and sugar, these flavours create something great.

• Sweet and floral notes from cardamom
• Sharp, warming heat from fresh ginger
• Woody sweetness from cinnamon
• Deep, aromatic depth from cloves
• Subtle peppery kick at the finish

How to use masala chai spices

How much should you use?

For one cup of chai (about 250ml), use the following amounts:

• 2-3 green cardamom pods (lightly crushed)
• 1-inch piece of fresh ginger (crushed or grated)
• 1-inch piece of cinnamon stick
• 2-3 whole cloves
• 2-3 black peppercorns (optional)

If you're new to masala chai, start with half these amounts and increase gradually. Using too much can make the chai overwhelming and bitter.

How to make masala chai (the traditional way)

• Crush your whole spices. Use a mortar and pestle or the back of a knife to lightly crush the cardamom pods, peppercorns, and ginger. This releases their essential oils.
• Boil water with spices. Add 1 cup of water to a pot with all your crushed spices. Bring to a rolling boil and let it boil for 2-3 minutes.
• Add tea leaves. Add 1-2 teaspoons of loose black tea (or 1 tea bag). Let it boil for another 1-2 minutes until the water turns dark.
• Pour in the milk. Add 1/2 to 1 cup of milk depending on how strong you like your chai. Bring back to a boil.
• Watch carefully. The chai will rise and foam. When it's about to overflow, remove from heat. Let it settle, then bring to a boil again. Repeat this 2-3 times.
• Add sugar. Stir in sugar to taste (1-2 teaspoons is typical). Boil for 30 more seconds.
• Strain and serve. Pour through a strainer into cups. Serve immediately while hot.

Best tea for masala chai

Black Tea: Assam or Ceylon tea work best because they're strong enough to hold up against the spices. Assam has a malty flavour that's traditional in Indian chai.

Tea Bags vs Loose Leaf: Loose leaf tea creates a more authentic, full-bodied chai. Tea bags work fine but use two bags for a stronger brew.

Avoid Delicate Teas: Don't use green tea, white tea, or Earl Grey. They're too delicate and will get completely overpowered by the spices.

Types of Masala Chai Blends

Traditional Punjabi chai uses all five spices in generous amounts with more ginger and black pepper for extra heat. This is the style you'll find at roadside tea stalls across North India. 

Mumbai-style chai often includes a touch of lemongrass along with the standard spices. It's slightly lighter and more fragrant than Punjabi chai. Some vendors add a pinch of dried rose petals for special occasions.

You can buy pre-made chai masala blends at Indian grocery stores or online. Look for blends that list whole spices on the ingredients rather than just "spices" or "natural flavours." 

For home cooking, start with a basic five-spice blend. Once you're comfortable with that, experiment by adding fennel seeds, nutmeg, or bay leaves to create your own signature blend.

Frequently asked questions about masala chai spices

Can you make masala chai without ginger?

Yes, you can make chai without ginger, though it won't be quite as warming or traditional. The ginger provides that unique heat and freshness that many people love. If you don't have fresh ginger, you can use 1/4 teaspoon of ground ginger powder instead.

Should you grind chai spices or use them whole?

Use whole spices lightly crushed, not ground into powder. Crushing releases the essential oils without making the chai gritty. If you grind them into powder, your chai will be cloudy and difficult to strain. 

Is masala chai the same as chai tea latte?

Not quite. Traditional masala chai is made by boiling spices, tea, and milk together on the stove. Chai tea lattes at coffee shops often use a spiced syrup or concentrate mixed with steamed milk. The latte version is usually sweeter and less spiced. 

Making authentic masala chai at home is easier than you think when you have the right spices. Shop our traditional chai spices at True Indian Spices for the freshest flavours.

About the Author

Written by the team at True Indian Spices, Brisbane's trusted place to buy authentic Indian spices and traditional spice mixes. We love bringing genuine Indian flavours to Australian kitchens and sharing the stories behind each spice. We're a family-owned business dedicated to quality since 2022.

Last Updated: January 2026