Ingredients
- Dried ginger (soth) – 100g
- Cardamom – 50g
- Black pepper – 50g
- Cinnamon – 25g
- Cloves – 25g
- Fennel seeds – 25g
- Nutmeg powder – ½ tsp
- Basil leaves (Tulsi) – 10-12 leaves
- Dry rose petals (optional)
Method
- Prepare the Ginger: Chop the dried ginger (soth) into small pieces.
- Roast the Ingredients:
- Heat a pan on medium flame and dry roast the ginger pieces until all moisture is gone. Set aside to cool.
- In the same pan, add the cloves, black pepper, and cardamom, and lightly roast until aromatic.
- Add cinnamon and fennel seeds to the pan, roasting for another minute.
- Finally, add the basil leaves and optional rose petals, giving them a quick toss for a minute, then turn off the heat.
- Spread all the roasted spices on a plate and let them cool completely.
- Grind the Spices:
- In a blender or spice grinder, first grind the dried ginger to a fine powder. Set this ginger powder aside.
- Grind the rest of the roasted spices to a fine powder.
- Finally, combine the ginger powder, roasted spice blend, and nutmeg powder in the blender, and pulse a few times until well-mixed.
- Store: Transfer your tea masala powder into an airtight container. It can be stored for up to 3-4 months in a cool, dry place.
To Use:
Add about ¼ to ½ teaspoon of this masala to your tea for an aromatic, spiced flavor. Enjoy!
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