A great masala chai starts with a great masala. Phoran's Chai Masala is a warming, bold blend of ginger, cardamom, cloves, cinnamon, and black pepper — iron-ground in small batches to preserve the sharp, spicy notes that make the difference between a flat tea and a truly kadak chai that wakes you up. One 100g pack makes 50+ cups.
How to Make Kadak Masala Chai
Bring ¾ cup water to a rolling boil
Add ¼ tsp Chai Masala and your tea leaves (1 tsp strong Assam or CTC)
Simmer for 2–3 minutes until the water turns deep brown
Add ¼ cup full-fat milk, bring back to boil
Simmer another 1–2 minutes, add sugar to taste
Strain and serve immediately — the masala continues to steep and can become bitter if left
How Much Chai Masala Per Cup?
¼ tsp per cup is the standard. For a stronger, spicier chai, use ½ tsp. For a lighter, more fragrant cup, use ⅛ tsp and brew more gently. The blend is balanced to work across this range — adjust to your preference without losing harmony between the spices.
What's in Phoran Chai Masala?
Ginger (adrak) — the heat and warming base. Cardamom (elaichi) — the sweet, floral note. Cloves (laung) — depth and slight numbing warmth. Cinnamon (dalchini) — sweet, woody background. Black pepper (kali mirch) — the sharp, peppery finish. All five work together; none dominates.
Beyond Chai — Other Uses
Chai latte: Use with steamed oat or almond milk for a café-style drink at home
Chai overnight oats: Stir ¼ tsp into oats with milk and honey before refrigerating
Baking: Add ½ tsp to banana bread, muffin, or cookie batter for a spiced warmth
Chai-spiced yoghurt: Mix with honey and thick curd for a dessert or breakfast topping
No preservatives, no artificial flavours.Origin: India. Shelf life: 12 months. Storage: Airtight container away from heat and moisture.
