By Diana Rosen

ISBN-10: 1580171664

ISBN-13: 9781580171663

Every person loves chai, yet there's even more to this luxurious mix of black tea and wealthy spices than meets the attention. during this superbly illustrated ebook, tea professional Diana Rosen recounts the attention-grabbing heritage of chai, explains the superior how one can get pleasure from it, and provides 38 recipes for various types of chai and for cooking with chai and chai spices. You'll locate cuisine like chai cheesecake, scones, or meringues; cardamom cookies; chai rice pudding; koftas; and extra. Rosen additionally comprises principles and proposals for tea celebrations, in addition to specified details at the well-being merits of the chai spices. 
 

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Extra resources for Chai: The Spice Tea of India

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Domestic beekeeping dates to the Bronze Age and before, and honey is the preeminent sweetener, and preservative, around the world. Much of honey’s flavor relies on its flower source, from lavender to clover, from orange blossom to herb flowers like thyme and rosemary. Orange and clover honeys are ideal for chais because they add a delicacy that can, nonetheless, stand up to the other more pungent spices used in the mélange. Colors can range from nearly clear to thick yellow or opaque cream, but each has a hint of golden color.

Just as spices differ in cuisine from region to region, so they differ in spice teas. Not all masala teas have the same spices, but cardamom, cinnamon, cloves, and black pepper are generally used in northern India. Other recipes may include cumin or coriander. The variety and proportions of spices also vary with each chef. The Sweetener Sugar. Orwell’s criticism about sugar aside, both Great Britain and India love sugar with their tea, and both countries owe their love of this sweetener to the spice traders of the fifteenth century — particularly Christopher Columbus, who introduced sugarcane to the West Indies.

Put the cardamom pods in the boiling water and infuse for about 10 minutes. Add the green tea and infuse for another 2 minutes. Add the cinnamon and cloves. Strain and serve. This looks particularly lovely served in dark green or celadon cups to make the brew look even greener. qrk 8/25/15 1:47 PM Page 47 spice chai This is great anytime, but especially when you have a cold and do not want to use regular tea. Of course, you could always add the shot of whiskey that most cold toddies call for, but that’s truly optional.

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Chai: The Spice Tea of India by Diana Rosen


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