Chai Spice Blend
- 2-4 cardamom pods (seeds only)
- 6-7 cloves
- 1 stick cassia cinnamon (1 cm x 4 cm in area), broken into tiny pieces
- 8-10 black peppercorns (smashed)
- 1 tablespoon dried ginger powder
- In a small cast iron skillet, add the cardamom seeds, cloves, smashed peppercorn and the cinnamon pieces & toast them over a gentle heat till the spices begin emitting their characteristic aroma. Transfer the spices into a stone mortar and allow to cool down slightly.
- Add the ginger powder & pound until the spices have ground into a fine powder. Sieve the masala using a fine tea stainer. transfer the bigger bits of spices back to the mortar & repeat the process of pounding & sieving until you're left with very little spice grit (which you can toss into any stew or dish you're planning to make). Sore in an airtight container.
cardamom, cloves, cassia cinnamon, black, ginger powder
Taken from food52.com/recipes/15175-chai-spice-blend (may not work)