Ginger, Cardamom, Clove: The Spices Behind Masala Chiya

"Masala" simply means a mix of spices. Every family, and every tea shop, has its own masala chiya blend. Here are the spices you'll meet most often and what each brings to the cup.

Ginger (aduwa)

Fresh ginger gives masala chiya its warming heat. It's the most common addition in Nepali homes, especially in winter. Crush it lightly and boil it in the water before adding tea to get the most flavour.

Cardamom (alaichi)

Green cardamom adds a sweet, floral aroma. A couple of lightly crushed pods are enough. Too much can overpower the tea, so go easy.

Clove (lwang)

Cloves bring depth and a gentle bite. One or two are plenty; they're strong.

Cinnamon (dalchini)

A small piece of cinnamon adds sweetness and warmth without sugar. It pairs well with cardamom.

Black pepper (marich)

A few cracked peppercorns give a sharp kick at the back of the throat. It's popular in colder months.

Building your own blend

A simple starting point for two cups:

• 1 small piece of ginger
• 2 cardamom pods
• 2 cloves
• Optional: a small piece of cinnamon or 3–4 peppercorns

Boil the spices in water first, then add tea leaves, milk and sugar. Our full masala chiya recipe walks you through it.

Spice and the seasons

Many families change their masala through the year: more ginger and pepper in winter, lighter spice in summer. That flexibility is part of why masala chiya never gets boring.

Taste ours

Our masala tea is Rs. 50, and if you'd rather skip the milk, try black masala tea at Rs. 30. See the menu and visit us on Kotdevi Marg.