Chai: The Spice Tea of IndiaDiscover the rich flavors, unique traditions, and healing powers of chai. This heady mixture of cinnamon, nutmeg, anise, and cloves transforms black tea into a full-bodied elixir that has been enjoyed in India for centuries. Tea expert Diana Rosen explores the fascinating history of chai and offers 22 recipes for a variety of chai spice blends that can be used in both teas and baked goods. You’re sure to find exciting and new ways to enjoy chai’s spicy and rejuvenating qualities. |
Contents
| 1 | |
The History of Indian Tea | 9 |
Classic Masala Chai | 21 |
Masala Chai Comes to America | 37 |
A Tea Lovers Tour of India | 55 |
A Guide to Spices and Their Ayurvedic Benefits | 87 |
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Common terms and phrases
allspice almonds anise aroma Assam tea Ayurvedic Ayurvedic Benefits Ayurvedic system baking black tea blender boiling bowl brew brown butter Camellia sinensis cardamom pods chai lattes chai mix chai recipe chaiwallahs chef chickpea China Chinese cinnamon cloves color cook cookies cool coriander cream crushed cuisine Darjeeling tea dark decaf dough drink e-mail favorite fennel flavor flour fragrance garam masala ghee green cardamom green tea ground cinnamon ground spices herbs Hindi Hindi word India Indian cuisine Indian spices Indian tea Indian word infuse ingredients leaf liquid concentrates loose-leaf Mahal masala chai minutes mixture Nilgiri teas nutmeg oolongs pepper pound powder pungent refrigerated rooibos Sanskrit word saucepan seeds simmer spice blends spice tea spices spicy spoon stir sweet sweetener tablespoons tea bags tea bushes tea leaves tea plants tea tasting teaspoon teaspoon ground term refers unsalted vanilla warm whole milk