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Posted: Fri Jan 01, 2010 12:42 pm
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Posted: Fri Jan 01, 2010 12:47 pm
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Posted: Fri Jan 01, 2010 12:55 pm
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Posted: Fri Jan 01, 2010 12:59 pm
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Posted: Fri Jan 01, 2010 1:23 pm
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Bastemhet TeaDidikai Bastemhet Mmm, apricot cinnamon tea! 4laugh ninja Actually I wanted to ask, is there a difference between Indian chai and other chai? Or do they basically try to achieve the same thing/have similar ingredients? I ask because I have a blend called Red Bush Chai that's particularly spicy and I'm hesitant to add the condensed milk and sugar if it won't turn out well. The question is actually what's the difference between masalas. Chai just means tea. So it's not "Chai Tea", as that's redundant, it's "Masala Chai"
Masalas are different everywhere, and can be used for dessert or savoury dishes, as they're just spice blends. The masalas in Chai usually tend towards spices that the West sees as "dessert spices" - cinnamon, cloves, ginger, cardamom etc, but they can contain other spices, such as peppercorns. The masala in your blend is probably peppercorn and ginger heavy, maybe it even contains chili, but you shouldn't really have a problem with adding milk and sugar. Though condensed milk and sugar, that must be pretty sweet.
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Posted: Fri Jan 01, 2010 1:29 pm
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Celeblin Galadeneryn Bastemhet TeaDidikai Bastemhet Mmm, apricot cinnamon tea! 4laugh ninja Actually I wanted to ask, is there a difference between Indian chai and other chai? Or do they basically try to achieve the same thing/have similar ingredients? I ask because I have a blend called Red Bush Chai that's particularly spicy and I'm hesitant to add the condensed milk and sugar if it won't turn out well. The question is actually what's the difference between masalas. Chai just means tea. So it's not "Chai Tea", as that's redundant, it's "Masala Chai" Masalas are different everywhere, and can be used for dessert or savoury dishes, as they're just spice blends. The masalas in Chai usually tend towards spices that the West sees as "dessert spices" - cinnamon, cloves, ginger, cardamom etc, but they can contain other spices, such as peppercorns. The masala in your blend is probably peppercorn and ginger heavy, maybe it even contains chili, but you shouldn't really have a problem with adding milk and sugar. Though condensed milk and sugar, that must be pretty sweet.
Ohhhh! 4laugh Thanks Cel, I learned something new.
And yeah that was a mistake on my part, it would be either milk and sugar or just condensed milk. An Indian friend of mine made hers with the latter. The one I have has: Cinnamon, cardamom, ginger, clove, pepper, orange peel, licorice root, hibiscus flower, and rooibos tea. I just made the apricot cinnamon but now I want to try this too! eek
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Posted: Fri Jan 01, 2010 1:33 pm
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Bastemhet Celeblin Galadeneryn Bastemhet TeaDidikai Bastemhet Mmm, apricot cinnamon tea! 4laugh ninja Actually I wanted to ask, is there a difference between Indian chai and other chai? Or do they basically try to achieve the same thing/have similar ingredients? I ask because I have a blend called Red Bush Chai that's particularly spicy and I'm hesitant to add the condensed milk and sugar if it won't turn out well. The question is actually what's the difference between masalas. Chai just means tea. So it's not "Chai Tea", as that's redundant, it's "Masala Chai" Masalas are different everywhere, and can be used for dessert or savoury dishes, as they're just spice blends. The masalas in Chai usually tend towards spices that the West sees as "dessert spices" - cinnamon, cloves, ginger, cardamom etc, but they can contain other spices, such as peppercorns. The masala in your blend is probably peppercorn and ginger heavy, maybe it even contains chili, but you shouldn't really have a problem with adding milk and sugar. Though condensed milk and sugar, that must be pretty sweet. Ohhhh! 4laugh Thanks Cel, I learned something new. And yeah that was a mistake on my part, it would be either milk and sugar or just condensed milk. An Indian friend of mine made hers with the latter. The one I have has: Cinnamon, cardamom, ginger, clove, pepper, orange peel, licorice root, hibiscus flower, and rooibos tea. I just made the apricot cinnamon but now I want to try this too! eek As a quick note, rooibos isn't tea, it's actually a African legume. However that can have it's advantages, as it won't go bitter from steeping too long like tea will. I don't like the taste as much as tea, but if I want something with more diverse flavourings, I usually like rooibos better. For instance, I have a rooibos blend called "Chocolate truffle." I don't think I'd buy a tea like that.
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Posted: Fri Jan 01, 2010 1:48 pm
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Posted: Fri Jan 01, 2010 1:51 pm
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Posted: Fri Jan 01, 2010 2:00 pm
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Posted: Fri Jan 01, 2010 2:06 pm
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Posted: Fri Jan 01, 2010 2:09 pm
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Posted: Fri Jan 01, 2010 2:11 pm
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Posted: Fri Jan 01, 2010 2:17 pm
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Calixti TeaDidikai Calixti I loooove rooibos. I've got a rooibos chocolate blend, and a rooibos rose blend. They're so good. heart We can't be friends anymore. stare Doesn't the tin of Earl Grey sitting on my countertop as my go-to tea cancel out my love of rooibos? gonk You have Earl Grey in a ******** sake! Let him out before he suffocates!
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Posted: Fri Jan 01, 2010 2:49 pm
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TeaDidikai Calixti TeaDidikai Calixti I loooove rooibos. I've got a rooibos chocolate blend, and a rooibos rose blend. They're so good. heart We can't be friends anymore. stare Doesn't the tin of Earl Grey sitting on my countertop as my go-to tea cancel out my love of rooibos? gonk You have Earl Grey in a ******** sake! Let him out before he suffocates! xd
I must be very easily amused, because your name puns always make me giggle.
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