11 Steps to the Perfect Masala Chai

3. Pick your masala: spices and ratios

Your masala defines chai’s personality. A simple, balanced blend starts with cinnamon, green cardamom, cloves, and black pepper. For a practical ratio adapted from a South Indian chaha guideline, try this per 1.5 cups (about 350 ml) water: one-inch cinnamon stick, three green cardamom pods, four cloves, and five black peppercorns. Add a small strip of fresh ginger (about half an inch) if you like a brighter, warming kick. Cardamom brings floral warmth, cinnamon supplies sweet wood notes, cloves add depth, and pepper contributes heat and complexity. You can add a small piece of star anise or a pinch of nutmeg for special occasions, but stick to a few whole spices for clarity. Whole spices are preferred because they release flavor slowly during simmering. Pre-ground masala can be used for convenience, but it often tastes flat; if you use it, add less and taste early. Pick spices that smell fresh: aromatic spices make aromatic chai.