Chai Masala with Extra Ginger

Tin, 2 oz size, makes up to 75 cups of chai 

Elevate any cup of black tea with Anjali’s Extra Ginger Chai Masala—a robust spice mix specially crafted for those seeking an energizing zing in their daily brew. This meticulously blended formula fuses the classics—ginger, cardamom, cloves, and cinnamon—with an inventive twist that incorporates fennel seeds, black pepper, and a house-made turmeric mix. Decades of Anjali’s culinary experience culminate in this rich tapestry of flavors that serves to both awaken the senses and soothe the spirit.

Every ingredient in this spice mix is sourced organically, featuring an additional infusion of organic ginger for an extra zesty kick. For those who prioritize ethical sourcing, the spices are procured from Burlap & Barrel, known for their single-origin, fair-trade, and organic offerings, combined with Anjali’s house-ground turmeric powder.

Aside from being a vibrant flavor enhancer, this chai masala brings along the subtle health benefits of turmeric. With roughly 60 mg per serving, the spice blend allows users to enjoy the cumulative wellness effects of this golden root over time.

Preparation is straightforward: simply stir in ¼ teaspoon of the blend into strong black tea, adding milk and sweeteners to your liking, then serve either steaming hot or chilled. While it harmonizes particularly well with robust Assam tea, this versatile mix is also a delicious addition to shakes, matcha, cider, and even cocoa. Beyond beverages, it spices up cookies, cakes, and various other treats, making it an all-round kitchen essential for those keen on a flavor-packed, soul-warming experience.

About Anjali

Anjali  Bhargava was deeply influenced by her Indian heritage; her relationship to food, wellness, and the art of well-balanced ingredients is infused with the traditions, philosophy, and practice of her family’s culture. Her reverence for turmeric began as a child watching her mother use the magical golden powder in almost everything. As an adult, she returned to the sacred turmeric root and developed a recipe that tasted as good as it made her feel.