{
    "id": 1070304,
    "title": "Tea masala vs garam masala: don't swap the jars",
    "slug": "tea-masala-vs-garam-masala",
    "type": "page",
    "url": "https://teas.co.uk/wiki/tea-masala-vs-garam-masala/",
    "modified": "2026-09-18T00:45:36+01:00",
    "excerpt": "Chai masala is built for tea; garam masala is built for curry. Swap them and your chai tastes of cumin. What is in each, and how to mix your own.",
    "content_text": "Both are Indian spice blends, both contain cardamom, cinnamon, cloves and black pepper, and they are not interchangeable. The difference is what else is in them, and in what proportion.\r\n\r\n\r\n\r\n\r\nTea masala (chai masala)\r\nGaram masala\r\n\r\n\r\n\r\n\r\nBuilt for\r\nSweet milky tea\r\nSavoury dishes\r\n\r\n\r\nLeading spices\r\nGinger, cardamom, cinnamon\r\nCumin, coriander, black pepper\r\n\r\n\r\nAlso common\r\nCloves, black pepper, nutmeg, fennel\r\nCinnamon, cloves, cardamom, bay, mace\r\n\r\n\r\nUsually contains cumin?\r\nNo\r\nYes, often the main note\r\n\r\n\r\nAdded\r\nDuring brewing, in the pan\r\nAt the end of cooking a dish\r\n\r\n\r\n\r\nCommercial products show the split clearly: tea masalas are ginger-and-cardamom led, while garam masalas are built around cumin and coriander.\r\nUse garam masala in your chai and it will taste savoury \u2014 cumin is unmistakable and does not belong in a milky sweet drink.\r\nIf garam masala is all you have\r\nDo not tip it in. Instead, build a quick chai spice from what is likely in the cupboard:\r\n\r\n\u00bc teaspoon ground ginger\r\n2 crushed cardamom pods (or \u00bc teaspoon ground)\r\na small piece of cinnamon stick\r\n1 clove\r\n2 black peppercorns\r\n\r\nSimmer those in the water for five minutes before you add tea and milk.\r\nA house chai masala worth making\r\nGrind together and keep in a small airtight jar:\r\n\r\n3 tablespoons ground ginger\r\n2 tablespoons ground cardamom\r\n1 tablespoon ground cinnamon\r\n1 teaspoon ground cloves\r\n1 teaspoon ground black pepper\r\n\u00bd teaspoon ground nutmeg (optional)\r\n\r\nUse \u00bc to \u00bd teaspoon per mug, added with the tea. Ginger leads, cardamom perfumes, pepper gives the warmth at the back. Adjust it to your taste \u2014 every household's version is different, which is the point.\r\nWhole spices, simmered, give a cleaner flavour than ground; ground is quicker and gives a cloudier, spicier cup. Keep either in a sealed jar away from the hob and use within about six months.\r\nOr buy it ready blended\r\nA ready masala chai bag does the same job with no jars at all: Tea India Masala Chai is black tea with ginger, cinnamon, cardamom, cloves, black pepper and anise. For a ginger-led cup, Tea India Ginger Chai.\r\nMore detail in chai spices and the method in how to make masala chai.\r\nCommon questions\r\nIs chai masala the same as pumpkin spice?\r\nNo. Pumpkin spice is cinnamon, ginger, nutmeg and cloves, with no cardamom or pepper \u2014 see pumpkin spice tea.\r\nCan I use tea masala in cooking?\r\nIn sweet dishes, yes \u2014 rice pudding, poached fruit, biscuits. It is too ginger-forward for most curries.\r\nHow much do I use?\r\nStart with \u00bc teaspoon of ground blend per mug, or a few whole spices per pan.\r\nDo the spices need to be fresh?\r\nGround spices fade within months. If your chai tastes dusty rather than warm, the jar is old.",
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