New to Chai

Also- what are the benefits to chai.. I would like to reach a sort of euphoria, as I have heard of. is this possible with chai??

I am new to tea, and would appreciate anything anyone can prescribe!... I am open- but also love chai teas!

I once had too much gunpowder tea one afternoon. Driving my car afterwards one headlight caught fire. First I thought it is euphoria or halluzination, but then the flames looked real enough for me to get out and extinguish the fire. I would stay clear of euphoria.

JB

The taste in Chai is Indian spices. The most active is the hot spice which is red or green pepper. That causes the buzz. The rest of the spices are essentially curry without the turmeric. These spices are wonderful for stimulating appetite which is why you always want more Chai. The Indian stores sell a premix Chai tea masala. In the discount stores you'll see a closeout on bottled Chai which isn't that bad.

Jim

Dear Brad:

Chai is a wonderful spice milk from south Asia region(Bangladesh,india,pakistan, nepal and Srilnaka). Basically you need 4 combination of ingridents:

1)Rich black tea: Bangladeshi CTC,Assam and cylon CTC is best to use. 2)Heavy milk 3)A combination of various spices 4)A sweetner

In south Asian culture it is a curtsy to welcome your guest in you home of office with a cup of tea and some light snacks. Here you will find tea stalls all around the place. Chai masla is part of daily life. But once in a while we also make chai masala with strong CTC Bnagladeshi black tea with condensed milk. Have you ever tried this way? It is a faster way to drink chai here sometimes. The spices used in a Chai masla are- Ginger,Cardamom,cumin, cloves, garam masala(Aromatic spice mix),Cinnamon etc.

Another way to have chai masala-

I don't make it often for health reason but have sometimes enjoy it in my relatives and friends house. Instead of water they boil the full cream milk then brew strong CTC black tea with milk. Everything add togather in the brewing pot. The taste is very sweet, creamy, rich.

By the way, In Bangladesh insteed of chai we say- Cha and Masala cha.

Ripon. (From Bangladesh)

Which flavor of Oregon Chai? I am in love with their Chai Nog! Unfortunately it is only available in the winter, so I am trying to discover the extra ingredients so I can have something like it year round. (Probably nutmeg, allspice, anise, and perhaps mace, in addition to the vanilla, honey, ginger, and citric acid that all Oregon Chai's products have, and the commonly used cinnamon, cardamon, cloves, and black peppercorns.) But I think maybe it has some other flavoring also. Any ideas what it might be?

/snip/

What are the spices in the garam masala?

Mary

Yes, it's that time of year again! Let's all join the Hindus and toast the spirit of the season with a glass of their traditional Christmas drink, Chai Nog!

--crymad

/snip/

LOL! But don't our traditional 'holiday spices' also come from the tropics? Nutmeg, cloves, allspice, mace.... What else could Oregon Chai be putting in it?

Mary

Well, don't tell anyone, but the secret ingredient for that special mouthfeel in authentic Hindu Chai Nog...is gelatin. Gelatin from the bones and hides of beef. They sort of relax the rules a bit during Christmastime.

--crymad

snipped-for-privacy@xprt.net/18/03 00: snipped-for-privacy@xprt.net

OH, SHIT. Sorry. I meant, Oh, dung. HOLY COW. BTW, anyone hear any rumors about the creative gustatory use of water bufalo urine?

But, from our main purpose, we digress. (At least, I hope so.)

Michael

Mary:

Sorry somehow I skipped your question before. Around south Asia we buy Garam masala from the market and this mix also different- time to time and brand to brand. It is always a secret recipes. But I have seen my mother used to say- "Garam masala" is a mix of almost all spices. After reading your post, I talked with her and trying to explain. It's an aromatic mix spices-

Coriander, Turmeric, chilies( Red & Green), Fennel seeds, salt, Pepper, Ginger, Cumin, Cinnamon, Cardamom, Cloves, Nutmegs, Bay leaves, Darchini (One type of Cinnamon), Tamarind, Peppercorns, Saffron( If you buy your spices separately try to buy Spanish Saffron), Poppy seeds etc. etc.

I don't know if they are all available in US market but you can try in Indian or Bangladeshi store. There is a famous brand name "Radhuni" means "Cook" in English. It is a famous Bangladeshi brand who sells garam masala. You should find it in Bangladeshi store. If you are around Washington DC area try the Bangladeshi store name- Madina Store In Arlington. I am afraid, I don't know any other Bangladeshi store around there. But I am quiet sure all Bangladeshi store sell this brand. Hope this information will help you. If you have any further question, just feel free to ask anytime. Enjoy you Chai masala or I better say Masala Cha.

Ripon (From Bangladesh)

snipped-for-privacy@dhaka.net (Ripon) wrote in news:40276237.0311181532.3e2224d8 @posting.google.com:

Hi Ripon,

While the Indian subcontinent is not part of my own ethnic background, I very much enjoy cooking the foods of that region. As a result I have a lot of cookbooks and have spent a fair amount of time at a number of Indian/Pakistani/Bangladeshi grocery stores, shopping and chatting. (It is wonderful to live in a community where one can do that.) Most garam masala is ground (not whole spices). By the time packages of garam masala make it to grocery shelves in the US, much time has passed. (The packages usually have dates on them.) Ground spices lose their flavor and aroma much faster than whole spices do. As a result, the garam masala that one makes at home, starting with whole spices, can be much more aromatic and flavorful than what one buys in the store. It is easy to do the grinding in an inexpensive coffee grinder. (The only exception is cardamon seeds, which are small and very hard.) Just don't use the grinder for coffee - you will end of with an odd-tasting cup.

As you say, there are many different recipes for garam masala, and most you are good number of ingredients. Happily, it is easy to find the ingredients at an ethnic grocery such as the one you suggest near Washington. Also, you can get anything you need online (Penzey's is wonderful).

In the list of ingredients that you mention are two different kinds of cinnamon and poppy seeds. I believe that at least one of the types of cinnamon that you list is what is called "Ceylon" or "soft stick" cinnamon here. It is also used in Mexican cooking instead of the hard stick cinnamon used in American recipes. The type of cinnamon that Americans use actually isn't cinnamon at all. It is from a cassia tree! True cinnamon comes from a completely different tree, is crumbly instead of hard, and has a somewhat different flavor (I think it is less biting).

The garam masala recipes that call for poppy seeds always specify white poppy seeds. This ingredient is probably unfamiliar to many Americans but it is not hard to find (see above about groceries and online). It goes rancid very easily so I keep my supply in the freezer.

Debbie

I was interested in the sort of garam masala that would be used in chai.

I'm trying to identify the spices in Oregon Chai, especially the extra spices they put in their Chai Nog, which they sell only at this time of year.

/snip and save good info/

That's interesting! I'll have to check Mexican spice sections for cinnamon.

Mary