What spices go with black tea
Quick answer
Green cardamom, Cassia, Ginger — in roughly that order of how well established each combination is.
Each is explained below, with the cuisines it belongs to and the point at which it stops working.
Classic
Long-established in at least one cuisine — the combinations you can rely on.
Green cardamom
ClassicMasala chai is built on cardamom above all. Tea's tannic astringency and cardamom's aromatic sweetness balance directly, and the milk carries the fat-soluble aromatics.
Add alongside: Ginger, Cassia, Cloves, Black pepper
Cassia
ClassicMasala chai is built on it. Tea tannins are astringent and cassia is warm and faintly sweet, so the two balance without either being lost — and cassia holds up to being boiled with milk, which more delicate spices do not.
Add alongside: Ginger, Green cardamom, Cloves
Ginger
ClassicThe other half of chai, and the one that makes it taste of something rather than merely of warmth. Fresh ginger simmered with the leaves gives a sharpness that survives milk and sugar.
How: Fresh ginger bruised and simmered with the tea before milk is added
Add alongside: Green cardamom, Cassia, Black pepper
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