Single Serving Sacshe

Single Serving Sacshe

Single Serving Sacshe is the make of
all whole spices like the Ingredients and methods for preparing chai
vary with each family - there is no wrong way to prepare it. Cardamom
A wonderfully fragrant spice that comes in two varieties: green and
black. Green cardamom is what you want for chai. To attain the full
flavor of cardamom you should heat it in a hot pan, stirring constantly
until the aroma strengthens. Cinnamon A common spice but
usually used in ground form. Cinnamon should be used in chunk or stick
form for chai. Sticks should be crushed before use. Cloves
Cloves are another commonly used spice but only whole cloves should be
used for chai. Only one or two cloves are enough to infuse a large pot
of chai. Pepper - Pepper is available in black, white and green
varieties. Whole peppercorns should always be purchased for cooking and
for making chai. Simply grind when needed. Ginger Ginger is a root that should be purchased fresh. Ginger has a pungent, almost citrus flavor with warming effects. Ajwain A relative of caraway, it offers pungent and bitter seeds that are used to aid in digestion. Vanilla
Vanilla beans give the best flavor and aroma. Split the bean and scrape
the moist brown seeds from the inside. Add the left over bean to a
sealed container of sugar to enhance it with the flavor and aroma of
the vanilla. IF you must use vanilla extract, use only the pure extract
to prevent the unpleasant aftertaste of synthetic extracts.