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                        Tea Flavour is an Indian spices mix made with different sweet-smelling and mending flavours. In another way we can called Chai ka masala or tea masala powder, this is a very sweet-smelling spices mix that can implant enhance flavours to your tea sips, sweets and appetizing dishes. This tea Flavour blend isn't equivalent to you get in those locally acquired packs & containers. You will encounter the unique and much different flavours with this homemade variant.

LET'S KNOW SOME THING INTRESTING ABOUT TEA                                                   MASALA

• In normal Chai spices masala have green cardamoms, cloves, cinnamon, dark pepper, nutmeg and dried ginger.
• A few variants have some other spices like fennel seeds, star anise, liquorice and black cardamoms to enhance and feeling some different when you sip your beverage.
• sweet, flower, hearty and smoky flavours.
• Generally, to make a Chai Flavour powder, entire flavours are slow cooked on a low fire/intensity to draw out the flavours.
• They are chilled off and afterward squashed to a powder. This mix is prepared to utilize and doesn't need any cooking.
• It tends to be just added to your hot chai/tea, hot milk, pudding or to cake players and treat mixture to grant those magnificent chai zest flavour's.
• The majority of the locally acquired spices mixes are low in taste because of oxidization and drawn out shelf life capacity.
• This natively hand made variant is my go-to and comes so helpful, when I need to mix some spices tea in a flash without beating the spice or cooking for longer.

                                       RECIPE INGREDIENTS

• Green cardamoms  - 3 tablespoons (20 grams)
• Black pepper corn - 1 tablespoon (8 grams) 
• Cinnamon stick - 1 little stick (8 grams) 
• Cloves - 1 tablespoon (6 grams) 
• Ground dried ginger - 2 tablespoons (14 grams) 
• Fennel seeds - 1 to 1½ tablespoons (7 to 10 grams) 
• Star anise - 1 piece ( Take Bigger one)
• Nutmeg - 1 piece (Medium size approx 4 grams) 
• Black cardamoms - 3 pieces or 3 gms (As per your choice)

LETS RUN AND FOLLOW WITH THESE STEPS TO MAKE MASALA

• Break the nutmeg utilizing a nutcracker or in a mortar pestle.
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• Strip the dark cardamoms if utilizing. Separate the cinnamon stick generally with your fingers to more modest piece.
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• Add cinnamon, green cardamoms, star anise and dark cardamom strips to a weighty base skillet and dry meal on a low intensity for 3 minutes.
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• Add cloves, dark pepper, dark cardamom seeds and fennel seeds. Cook for 2 to 3 mins and add nutmeg. Cook for one more moment and mix in the ground ginger.
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• Switch off the intensity and keep on blending until the ginger is hot. Cool down and move to a nut processor and drudgery to a fine powder.
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• Cool down and store in an impermeable glass or steel compartment for upto 3 months at room temperature or in the fridge/cooler for a year.
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• Use ¼ tsp per serving of Black tea or ½ tsp per serving of milk tea. 

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