Home remedies have been a part of my childhood, my adulthood, and my livelihood. When I was a kid and I had a sore throat, my mother would tell me to drink a “tea†made from boiling grated ginger in water, adding honey and lemon to taste. My father would tell me to chew on a clove for a tooth ache. When I got married, my mother in law suggested that I wear a necklace of garlic to get rid of my cold. And after having my first child, she suggested rubbing asafetida on her belly to get rid of gas.
Immediate relief was not the intended goal here… but the homeopathic route was always preferred over the pharmacy. The slight burn and tingle or the ginger provided balance to the soothing nature of the honey and lemon for my sore throats. Clove oil is one of the main ingredients in natural tooth paste and dental anesthetics. Garlic, when crushed, forms a sulphuric compound called allicin which aids in healing colds. Asafetida has been used for medicinal purposes for centuries – aiding in relieving digestive issues.
The ingredients for these home remedies are not only nature’s way of healing, but they are some of the brilliant gems of my pantry. Inspired by my recent visit to India, and all of the amazing spices and flavors, I wanted to share my recipe for Chai Masala. Known to cure sore throats and aid in the prevention of colds and fevers, this spice blend is extremely versatile! I use it when I make Chai, but also found another creative way to utilize the exotic nature of its flavors… My next post will talk more about that…
Every household in India serves Chai – ALL DAY LONG. When we first arrive at someone’s home, we are served Chai. Mid day, we are served Chai. Late afternoon, or tea time, we are served Chai. After dinner, we are served Chai. So, needless to say, I had my fill of Chai while visiting India. I like my spice blend to be on the spicier side, so I tweaked my recipe to accommodate my preference. Enjoy!
Spice blend for Masala Chai
Makes 1 cup
5 cinnamon sticks
15 whole cloves
¼ cup whole black peppercorns
3 tablespoons green cardamom seeds (pods removed)
freshly grated nutmeg (I use about 1/3 of a single nutmeg)
3-4 tablespoons ground ginger powder
Dry roast in a heavy fry pan over medium heat the cinnamon, cloves, black peppercorns, and cardamom seeds for about 5 to 7 minutes. Cool completely. Transfer roasted spices to a spice grinder (in batches if necessary) and grind to a fine powder. Stir in the nutmeg and ginger powder until well combined. Store in an air-tight container.
Masala Chai (Indian Spiced Tea with Milk)
Makes 1 cup
¾ cups water
¼ cup 2% milk
scant ¼ teaspoon spice blend for masala chai
scant 2 teaspoons loose leaf black tea (I use Assam)
Heat the milk and water in a pot over high heat. Just before it comes to a boil, add the masala. Just as the mixture boils, add the tea. Let the mixture simmer for 2 minutes, watching constantly to make sure that it doesn’t boil over. Take off heat and let it steep for another 1 to 2 minutes. Strain into a tea cup, and add sugar to taste.