11 Steps to the Perfect Masala Chai

5. Grind or bruise spices just before use

After roasting, give spices a gentle grind or bruise. A mortar and pestle is traditional and lets you control texture; pulse briefly in a spice grinder if you prefer speed. Aim for a coarse to medium grind so tiny bits don’t clog your strainer but still release essential oils during simmering. Crushing cardamom and cracking cinnamon bark helps more surface area touch the water, making its sweetness come through. Avoid turning everything into fine powder—meal-like texture can make straining messy and muddy the cup. Use only what you need for a single batch; freshly ground spices are significantly more aromatic than pre-ground blends sitting on a shelf. If you must store ground masala, keep it airtight and in the fridge for a short time. Fresh grinding is a small step that pays back in brighter, cleaner chai flavors when you brew.