About this product
RasaTidak dikenali
Jenis StoranAlmari
Format TehHelai Cerai
Jenis TehTeh Herba
Jenis Pembungkusankantung Isian Semula
Amaran umurTidak
Kuantiti setiap Pek1
Bahan-bahanFennel Seeds Ginger powder or dried ginger, Black pepper Cardamom Cinnamon Cloves
Jangka Hayat12 Bulan
Rantau Asalmalaysia
Jenis WarantiTiada Waranti
Product description
Rempah Penting: buah pelaga hijauApabila kita bercakap mengenai apa-apa "berperisa chai", pada pendapat saya, rasa dominan yang sebenarnya kita bicarakan adalah kapulaga hijau. Sangat harum, dengan nota sayur-sayuran tajam rempah hijau dan lada, buah kapulaga hijau dituai lebih awal daripada kapulaga hitam, yang lebih lembut dan lebih berasap.Kapulaga hijau adalah asas kebanyakan resipi chai yang saya ketahui. Saya suka membeli buah pelaga hijau dari tong sampah di kedai makanan kesihatan tempatan saya, dan saya memecahkan buahnya sebelum mencucinya ke dalam teh.Selepas kapulaga hijau, rasa chai boleh berubah dalam beberapa arah yang berbeza. Walau bagaimanapun, keempat-empat rempah-rempah ini mungkin paling biasa digunakan, dan mereka membentuk asas chai yang paling banyak saya buat:• Kayu manis - Untuk kemanisan dan kehangatan.• Benih adas - Menawarkan anise lembut atau nota licorice.• Halia segar - Rasa keseluruhan periuk teh dengan catatan rempah yang lebih segar.• Lada hitam - Memberi chai gigitan pedas, yang saya suka.
Cara menyediakan teh masalaDalam periuk kecil, rebus 1 cawan air dengan daun teh yang anda suka tambahkan 1 sudu (melekat) serbuk teh masala dan secubit garam, masak sehingga mendidih kemudian turunkan api dan reneh selama beberapa minit sehingga campuran wangi. Masukkan susu dan didihkan selama satu minit kemudian matikan api dan biarkan mendidih selama 2 minit. Tuangkan ke dalam cawan melalui ayakan mesh halus. Masukkan pemanis, secukup rasa.
You probably know that the word chai by itself just means “tea,” and the spiced-up version of tea that has come be known by the word chai here in the U.S. is actually masala chai, implying tea with a mix of spices.
But I think in America “chai” overall isn’t associated with plain tea; it’s the catch-all name for this spicy tea and even just the spices themselves that make chai taste like chai.
So, what are those spices? What gives most masala chai its signature flavors?
The Essential Spice: Green Cardamom
When we talk about “chai-flavored” anything, in my opinion the dominant flavor we’re really talking about is green cardamom. Intensely fragrant, with sharp vegetal notes of green spice and pepper, green cardamom pods are harvested earlier than black cardamom, which is muskier and more smoky.
Green cardamom is the base of most chai recipes that I am aware of. I like to buy green cardamom from the bulk bins at my local health food store, and I very lightly crack the pods before steeping them in the tea.
After green cardamom the taste of chai can diverge in a few different directions. However, these four spices are perhaps most commonly used, and they form the base of the chai that I make the most:
•Cinnamon stick – For sweetness and warmth.
•Fennel seed – Offers a gentle anise or licorice note.
•Fresh ginger – Flavors the whole pot of tea with a fresher spice note.
•Black peppercorns – Gives the chai a spicy bite, which I love.
How to prepare the masala tea
In a small saucepan, boil 1cup of water with tea leaf which you prefer add 1 spoon( attached) of masala tea powder and a pinch of salt, bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Add the milk and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Add sweetener, to taste.
Ginger powder or dried ginger,
The goodness of Masala Tea Reduces inflammation. Many spices are used in the making of this beverage, commonly called masala chai, with the most prominent being ginger. ... Increasing Immunity. ... Digestion. ... Contains Antioxidants. ... Preventing Cancer. ... Increase Your Energy Level.
Bahan-bahanJintan manisSerbuk halia atau halia kering,Lada hitamBuah pelagaKayu manisCengkih