Every chai masala in the market claims to be authentic. Most are cardamom-heavy shortcuts that smell right in the packet and disappoint in the cup — the ginger is absent, the black pepper is missing, and the balance that makes a masala chai complex rather than one-dimensional simply is not there.
Pepperdaani Chai Masala is built differently. Green cardamom, dry ginger, black pepper, cinnamon, and cloves in ratios calibrated for chai with genuine warmth, a clean spice finish, and no single ingredient dominating the cup. The ginger and black pepper give it the throat-warming quality. The cardamom gives it the fragrance. The cinnamon and cloves give it depth.
Use a quarter teaspoon per cup. Add with the milk. Let it simmer — not boil — for two minutes. Equally effective in masala doodh, chai concentrate, and spiced baked goods. A chai masala that makes you stop buying the other kind.
Use in: Masala chai, masala doodh, chai concentrate, kadha (herbal tonic), spiced baked goods. 100gm pouch — enough for approximately 80–100 cups of consistently excellent chai.
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