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Common Ingredients Typical spices in Tea Masala include:
Cardamom (green) – dominant, sweet, floral
Cinnamon – warm, sweet
Ginger (dried or fresh) – pungent, zesty
Cloves – strong, numbing
Black peppercorns – spicy heat
Star anise or fennel seeds (optional) – licorice-like sweetness
Nutmeg or mace (small amount) – earthy, nutty
How to Use Per cup (250 ml): Use ¼ to ½ teaspoon of masala powder.
Add to water along with tea leaves (or tea bag) and sugar.
Bring to a boil, then add milk.
Simmer for 2–3 minutes, strain, and serve.
Key properties & uses: Culinary – Flavoring, pickling, tenderizing meat, making vinaigrettes
Preservation – Low pH (around 2–3) inhibits bacterial growth
Cleaning – Cuts grease, removes odors, kills some bacteria
Health – Historically used as a folk remedy; modern research suggests modest effects on blood sugar control
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