Traditional Masala is a blend of loose leaf black tea and eight spices based on our family recipe. The masala includes black and white peppercorns, ginger, cinnamon, cardamom, cloves, nutmeg, valerian root.

Chai is generally enjoyed after a meal as the spices aid in digestion and however at times, some may strongly feel the stimulating effects of caffeine in the black tea. My theory is that a family member experienced the stimulating effects so an ancestor added valerian root to balance out. Valerian has calming effects on the nervous system that prevent insomnia and reduce muscle pain.

I feel that Traditional Masala blend is best when made with milk or milk alternative that has been brought to a boil and sweetened to taste; the sweetener brings out the flavour of the spices. Sometimes, I like to crush the tea and spices slightly right before putting in the pot to allow the oils to be released…a friend started doing this recently and we found that it makes a difference! And for dipping, my personal favourite are ginger snaps!!