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Masala Chai Concentrate

Chai is a centuries-old beverage originating from India. In fact, the word chai, is the generic word for “tea” in Hindi, where as in the west we are referring to “masala chai” or spiced tea, when we ask for this beverage at a café.

There is no fixed recipe or preparation method for masala chai, so where ever you drink this beverage in the world, chances are it won’t taste the same way twice.

The health benefits of chai are numerous, considering the many spices it is made of. Below is a list of the spices I have included in my personal version of masala chai, and their medicinal qualities.

Ginger: aids digestion; decreases arthritic swelling; destroys bacteria and viruses; lowers blood pressure; aids circulation.

Cardamom: aids digestion and remedies gas, relieves asthma and bronchitis; stimulates the appetite.

Black pepper: aids digestion, remedies gas; has antioxidant and anti-bacterial qualities.

Fennel: aids digestion, and kidney and bladder function; relieves asthma, bronchitis, coughs, nausea; prevents gas; good for treating food poisoning.

Cloves: aids digestion; kills intestinal parasites; relieves abdominal pain; has anti-inflammatory effect on rheumatic diseases.

Cinnamon: aids digestion, relieves nausea, vomiting, diarrhea; has antiseptic properties; beneficial for the heart, lungs, and kidneys; aids insulin’s ability to metabolize blood sugar.

Star anise: aids digestion; relieves cough, bronchitis, and asthma; good for treating rheumatism.

Licorice root: relieves asthma; has many anti-depressant compounds; relieves cold and flu symptoms, coughs; relieves dandruff and psoriasis; aids gingivitis and tooth decay.

Masala Chai Concentrate


  • oz / 70g fresh ginger
  • ¼ cup / 20g cloves
  • ¼ cup / 20g green cardamom pods
  • 2 Tbsp. whole black peppercorns
  • 2 Tbsp. fennel seeds
  • 2 Tbsp. chopped licorice root
  • 6 cinnamon sticks
  • 5 star anise
  • 4 quarts / liters filtered or spring water


  • Place all ingredients together in a large pot.
  • Bring to a boil and then simmer with the lid off until the water level is reduced by a few inches (expect this to take 1 ½ – 2 hours)
  • Strain the pot contents through a sieve into a measuring cup or bowl with a spout.
  • Pour strained liquid into ice cube trays to freeze, or into sterilized jars/bottles for refrigeration (concentrate will last for 2 weeks in the fridge)


Makes a lot!