11 Steps to the Perfect Masala Chai

4. Dry-roast spices to bloom aroma

Dry-roasting whole spices before brewing brightens their volatile oils and deepens flavor. Heat a small skillet over medium heat, add your measured spices, and stir or shake the pan for 60–90 seconds. Watch closely: you want warm, fragrant spices that release oil shimmer and a slightly sweeter aroma, not burned or blackened pieces. You’ll see a subtle color shift and smell a noticeable lift; that’s your cue to remove them from heat. This step loosens up the spices’ aromatic compounds so they infuse more efficiently into the brewing liquid. For ginger and cardamom, a quick crush after roasting releases extra juice. If you prefer a milder chai, skip roasting or only roast cinnamon and pepper lightly. Roasting also helps reduce the raw peppery edge some whole peppercorns can impart. Once cooled, use the roasted spices immediately or store briefly in a sealed jar—freshly roasted spices give a brighter cup than items roasted weeks earlier.