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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.
Flavor profile: Toasting intensifies the coconut’s natural sweetness and adds a warm, toasty, caramel-like note, similar to roasted nuts.
Common uses:
Topping for oatmeal, yogurt, smoothie bowls, or ice cream
Added to granola, trail mix, or energy bars
Coating for shrimp, chicken, or tofu (as a crust)
Stirred into curries, rice dishes, or salads for texture
Garnish for cakes, cupcakes, or tropical desserts
🧃 Product Varieties and Flavors Rostoy offers a wide range of fruit nectars. Unlike pure juices, nectars contain fruit puree or concentrate, water, and often sugar.
Here are some of the common flavors and formats you can find:
Flavor Common Format Key Ingredients (as per product labels) Notes Peach 20cl, 1L Peach purée (50%), water, sugar A very popular classic flavor. Orange 1L Orange juice from concentrate (50%), water, sugar Often described as providing a “full dose of vitamins”. Pineapple & Coconut 330ml Water, concentrated pineapple juice (34%), concentrated orange juice (16%), sugar, coconut (1%) A tropical blend of two flavors. Pineapple 1L Pineapple nectar from concentrate with sweeteners A single-fruit option. Multifruit / Apple 1L Information varies by region Commonly found in markets like Algeria.
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