The Chai Ritual | Single-Origin Chai Masala (चाय मसाला) Kit for Masala Chai

The Chai Ritual is a chai masala (चाय मसाला) kit with five single-origin whole spices for masala chai at home. You get elaichi, laung, kali mirch, patli saunf and dalchini, with no pre-ground blends and no fillers. Buy chai masala online as whole spices, then roast and crush them fresh for every cup.

What is inside the chai masala kit

• Idukki Green Cardamom (Elaichi): bold 8mm+ pods from Kerala's Cardamom Hills, the backbone of masala chai.
• Kanyakumari Whole Cloves (Laung): oil-rich buds from Kanyakumari, a GI-registered origin for cloves, for warmth.
• Wayanad Black Pepper (Kali Mirch): whole peppercorns from Wayanad, Kerala, for a gentle spicy kick.
• Jodhpur Thin Fennel (Patli Saunf): aromatic thin fennel from Rajasthan for subtle sweetness.
• Manipur Cassia Cinnamon (Dalchini): thick, fragrant bark from Northeast India for a woody base note.

Who it is for

The Chai Ritual is for chai lovers who like to crush their own masala fresh. Unlike pre-ground chai masala powder, these whole chai spices keep their oils until the moment you grind them. Each chai spice is traceable to its own region. There are no artificial colours, flavours or preservatives. It also makes a thoughtful gift for friends who love chai.

How to use these chai spices

• Lightly roast the spices and crush them in a mortar.
• Add a pinch of the crushed masala to boiling water and tea leaves, then add milk.
• Adjust the ratio to taste: more elaichi for sweetness, more kali mirch for heat, more dalchini for warmth.
• Crush small batches so every cup stays aromatic.

Pack sizes and storage

The chai masala kit comes as one set of five whole spices. One Chai Ritual kit lasts weeks of daily brewing. Store each spice in an airtight jar away from sunlight and moisture.

Pairs well with

Add the Golden Comfort Combo for evening haldi doodh, or buy extra Idukki Green Cardamom on its own. More kits are in our Spice Bundles collection, and our masala chai recipe shows the full method.

Contents: 5 whole spices
Green Cardamom (Elaichi): 20g
Whole Cloves (Laung): 20g
Black Pepper (Kali Mirch): 20g
Thin Fennel (Patli Saunf): 20g
Cassia Cinnamon (Dalchini): 30g
Total Net Weight: 110g
Packaging: Individual airtight resealable pouches

Classic Masala Chai: Lightly crush 2 elaichi pods, 2 laung, 3-4 peppercorns, a piece of dalchini and a pinch of saunf. Add to boiling water with tea leaves and milk for authentic homemade masala chai.
DIY Chai Masala Powder: Dry-roast all five spices together, then grind to a coarse powder. Store in a jar and add half teaspoon per cup for quick daily chai.
Spiced Golden Milk: Simmer dalchini and kali mirch with turmeric and milk.
Chai-Spiced Desserts: Crush elaichi and dalchini into kheer, phirni, sheer khurma or chai-spiced cookies for festive flavour.
Masala Lassi: Add a pinch of freshly ground chai masala to sweet or salted lassi for an aromatic twist.

Green Cardamom: 12 months from packaging
Whole Cloves: Up to 24 months when stored properly
Black Pepper: 18 months from packaging
Thin Fennel: 12 months from packaging
Cassia Cinnamon: 12 months from packaging
Store in a cool, dry place away from direct sunlight. Use dry spoons only.