Masala Chai — Traditional Indian Tea Spice, No Fillers

The masala that turns chai into masala chai.

Traditional Indian tea spice. Hand-blended, small-batch, no preservatives.

Masala chai isn't tea with spices added — it's a specific aromatic balance that took Indian households generations to perfect. Get the masala right and the chai writes itself: warming ginger, a hint of pepper at the back, sweet cardamom and cinnamon holding it together.

Our blend follows the classic seven-spice formula: dried ginger, black peppercorn, fennel seed, cloves, cardamom, nutmeg, cinnamon. No tea leaves, no sugar — those are yours to choose. Just the spice, the way our grandmothers ground it.

Nothing else hides in the bag — no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use ½ tsp per cup of chai — added to the boil, not at the end. Pairs with morning toast, evening pakoras, midnight biscuits, and rain.

MADE OF

Dried ginger, Black peppercorn, Fennel seed, Cloves, Cardamom, Nutmeg, Cinnamon

BEST WITH

Pakoras, Biscuits, Toast, Monsoon rain

PAIRS WITH OUR:

Indori Jeeravan · Bombay Pav Bhaji Masala — to round out a chai-time spread

RECIPE — Masala Chai (1 cup)

Ingredients

• ½ cup milk
• ½ cup water
• 1 to 2 tsp sugar (or any sweetener)
• 1 tsp loose tea leaves
• ½ tsp Masala Chai
• ¼" coin ginger, grated (optional, for extra ginger kick)

Method

• Pour all ingredients into a saucepan. Place over medium heat.
• Keep stirring from time to time till it comes to a boil. Let it boil for 1-2 minutes more for stronger flavour.
• Turn off the heat, strain, and serve hot.

Common questions

Is this organic?
No. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

Does this contain tea leaves or sugar?
No. This is the spice blend only — you add your own tea leaves (loose Assam or CTC works best) and sweetener of choice. Pure spice means longer shelf life and more control over your chai.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight. The aromatic oils degrade fastest.

Is this spicy?
Mild — the black pepper sits at the back, the ginger warms, the cardamom and cinnamon do the lifting. Not chilli-spicy.

How much do I use?
½ tsp per cup. For a stronger masala chai, use ¾ tsp; for delicate chai, ¼ tsp.

When do I add it?
At the start, with the milk, water, and tea — let it boil with everything else. Don't add at the end like you would garam masala.

Can I use it in coffee or hot chocolate?
Yes — a pinch in hot chocolate adds beautiful warmth. Try it in a chai latte or even spiced lassi.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.