The spices in our very first masala are the result of four years of sourcing across 40 small, regenerative family farms throughout India and Sri Lanka. In this masala, you'll encounter Iniya Cardamom from Tamil Nadu; Aranya Pepper from Kerala; Makhir Ginger from Meghalaya; Lucknowi Fennel from Uttar Pradesh; and Kandyan Cloves and Peni Miris Cinnamon from Kandy, Sri Lanka. It's the result of over a million WhatsApp messages and voice notes, over 20 sourcing visits, and thousands of humans’ dedication across three continents all blended and poured into our dreamiest, spiciest cup of chai.
Our house blend is warm, cardamom-forward and delightfully spicy. We love a rich, spice-forward cup, so our team generally uses about 1 1/2 to 2 teaspoons of the blend. If you're looking for full-flavor-but-gentler cup, use 1 teaspoon. For a richer, more luscious cup of chai, switch the water and milk proportions, using 1/2 cup of water and 1 cup of cow or plant-based milk.
Looking for Sana's Kadak Spicy Chai recipe using our whole spices? Click here.