Chai
Chai spices, explained.
Cardamom perfumes it, ginger warms it, cinnamon rounds it and pepper finishes it. Here is what each spice does in a cup of masala chai, and how to keep them in balance.
From the Tapri Chai kitchen · November 2026 · 2 min read
Always there
Cardamom, ginger
Often added
Cinnamon, cloves
In small doses
Black pepper
Best form
Whole, freshly crushed
01
Cardamom
Green cardamom (elaichi) is the soul of chai. It smells floral and slightly citrusy, with a cooling edge, and it is the first thing most people notice. Lightly crush the pod so the tiny seeds inside can release their oil.
02
Ginger
Fresh ginger (adrak) brings heat, freshness and a bright bite. It is the spice that makes chai feel warming on a cold day, and it pairs naturally with strong tea. Use fresh ginger rather than powder if you can, because it tastes cleaner and sharper.
03
Cinnamon and cloves
Cinnamon (dalchini) adds a gentle sweetness and a woody warmth that smooths the edges. Cloves (laung) are potent, so a couple of buds are plenty: they give a deep, almost medicinal warmth. Too many will dominate the cup.
04
Black pepper, fennel and others
A few black peppercorns (kali mirch) leave a slow heat at the back of the throat, which makes it a welcome addition in cold weather. Fennel and star anise add a light liquorice sweetness, and nutmeg or mace appear in some recipes.
None of these are required. Many of the best chais use only two or three spices, chosen well.
05
How to balance them
Start with cardamom and ginger as the foundation, then add the others in tiny amounts. A good rule is that you should be able to name the spices when you think about them, but not be hit by any single one when you sip.
Use whole spices crushed just before cooking. Pre-ground blends lose aroma on the shelf and tend to taste flat. At Tapri Chai our Kadak Chai is brewed slowly with fresh ginger and cardamom ($4.49); our Kashmiri Chai ($4.99) is a creamy pink tea with almonds and pistachios.
Questions, answered.
What spices are in chai masala?
Blends usually contain cardamom, ginger, cinnamon, cloves and black pepper. Some add fennel, star anise or nutmeg. Recipes vary by family and region.
Which spice is most important in chai?
Cardamom and ginger are the two most common and the ones most people would not skip.
Should I use whole or ground spices?
Whole spices, crushed just before cooking, give a much stronger fragrance. Ground spices are fine when you are short of time.
Why does my chai taste too sharp?
Usually too many cloves or too much pepper. Reduce them and keep cardamom and ginger as the base.
Where can I try chai made with fresh ginger and cardamom in Ottawa?
Tapri Chai in Barrhaven brews its Kadak Chai with fresh ginger and cardamom. It is $4.49, and the cafe is open Tuesday to Sunday, 11am to 11pm.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.