Lara found this recipe in Daniel’s favourite Indian cookbook. This is the basis for making Chai Tea and Masala Chai with Lemongrass.
||Whole black peppercorns
|4 sticks (2½ cm)
||Cinnamon sticks, broken
||Green cardamom pods
|20ml (4 teasp)
- Put the peppercorns, cinnamon, cloves and cardamom in a in a spice grinder and grind to a fine powder.
- Sift the powder into a bowl. Add the ginger and stir-well.
- Store in an airtight container.Source: Mastering the Art of Indian Cooking by Sanjeev Kapoor