Spicewalla Masala Chai Spice 2.1 oz | Tea, Latte, Coffee, | Unsweetened Powdered Spice

This is one of those rare products that immediately DELIGHTS a customer. The packaging is a gem; I can see these becoming collectors' items. Like the finest teas, this chai spice is packed in a light- and air-proof tin canister, with a tight-fitting inner lid. Two lids total. As it should be. When you open it, the scent will make you drool like a St. Bernard eyeing a T-bone on the counter. The taste of the chai blend is addictive, with just a touch of ginger and black pepper heat. The cinnamon plays a back-seat role. Ginger, clove, and cardamon predominate. It's a masterful mix. The spices are very finely ground. If you use a tea bag no straining is required. One less step to bliss. Truly a wonderful product, highly recommended.

I love this! After a lot of searching & testing awful teas, I finally found a delicious spice! I add this to my own plain regular or decaf hot tea. It's so good, there's no need for milk or sweetener. It's a fine powder, so it's not gritty. Has all of the great ingredients for a good Chai spice & not just an overwhelming cinnamon flavor. Has a good bite with the ginger, pepper, cardamom. It's a good value, fresh tasting. I used it in an apple pie & it was awesome, too.

Came In packed and in a squarish tin box. Fresh and long shelf life. Had a nice aroma to it when I opened the box. I will say for one cup use 1/4 tsp or so so it’s not overpowering specially if you do t add sugar like me. I made my cup of teabag tea and added 1/4 tsp of it and I liked it. Had hints If ginger but I feel the allspice might be overpowering it a bit and wished it wasn’t there. But I still liked the flavor.

I love it! Exactly what I was looking for. Tea India's Masala Chai was the strongest flavor masala chai I could find but I wanted stronger! I just added about a quarter teaspoon of this along with my usual bag of Tea India Masala Chai and stevia and boiled it in the microwave. Excellent! Good, strong spice with ginger. The instructions on the can concerned me: it says to strain after boiling and I can't be bothered. I was delighted to find that this instruction is only for loose leaf tea: this powder stirred in just fine and any undissolved powder did not bother me—less than that from coffee made only with the stainless steel strainer in a coffee maker, which is also fine for me. I'll include a picture that shows the little bit of powder left over after I'm done with my tea. I also appreciate the nice little container it comes in, also pictured here. I was originally concerned upon receipt by a California Prop 65 label that warns about lead levels and cancer. After further reading on this, I learned that if produce were not exempt from these labels, potatoes, spinach, avocados, ginger, and cinnamon (included here) would have these labels too.

I have been making my own chai blends for years. I love doing it but it does take time. Most chai spice blends contain sugar or do not have that spicy kick which I love. I want to taste the heat from pepper and ginger. I want to savor the other spices as they come through. This blend is made by a James Beard awarded Indian restauranteur who spent a week every year at his grandmother’s home roasting spices when he was a little boy. This is a proper chai spice blend. It is made in small batches in Asheville, SC. I make my chai in a Bodum caffitierre (sp), I add a tea bag (I like Barry’s - the tea does not compete with the spices but blends well) sometimes I will grate in some fresh ginger and I let it sit for about 5 minutes. I heat up some milk and pour in the chai tea. This blend is spice only therefore you have to add your own tea. Sometimes I drink it unsweetened but it is delish with a good dollop of solid honey. I make mine fairly milky - I use Barista Oat Milk. This milk froths really well after heating. Yum, yum, yum. Very good. Check out their website, too. (There is a black tea, ginger and cardamon chai available directly from the site but not yet offered on Amazon) Thank you.

i got the smaller amount that comes in the metal tin and unfortunately i am not happy with it. first of all i have made masala chai a couple times with this changing the ratios of things trying to make it work, balanced milk and water, more water less milk, even less milk. i've found to be able to taste it at all, i need to use 4 times the recommended amount. to make 10 oz i have to use a whole tsp. this would be gone in less than two weeks at that rate. the flavors are super unbalanced, the only flavors i can distinctly make out are ginger and black pepper. i don't know if the ratios are just off from production or if this is a result of it being pre ground and them going stale in short order due to the container not having an airtight seal and the aromatics just disappearing rapidly. i'll be returning this and trying a different brand that gives me more for the money while also being cheaper. at least with that it will be economical for me to simply add what's missing to balance out the flavor if it's the same kind of thing.

I've tried many different chai spice blends, and this one is among my favorites. It has just the right amount of spice, which of course can be adjusted, depending upon how much is used. I make a pumpkin spice chai latte using this with pumpkin spice syrup and oat milk. It's my favorite fall beverage--should be yours as well!

I have a couple of masala chai spice blends, and I think this one may just have moved to first place. It has ginger as the first ingredient, and WHEW, BOY! can you taste it! Or rather, feel it. Plenty of heat for those who like a good, spicy blend. To make my masala chai, I add the spice and tea to water in a saucepan, and bring to a boil. I turn the temp down and add my milk. TRADITIONALLY, I believe the milk is added first, but this way keeps the milk from scorching in the pot. Let it simmer until the liquid starts turning a slightly pinkish brown. If I'm wanting it in a hurry, I'll take about 15 minutes to make a cup. Strain it and sweeten as desired. Keep in mind, there will be spice settle in the bottom of your cup. It's simply ground too fine to be caught in a tea strainer. When I'm making a large amount to take to work with me for the week, I'll let it simmer an hour or so, then let it cool before straining. I prefer this tea hot as, to me, it brings out the flavors of the spices. I will definitely purchase this product again and again!