Golden spice chai, Golden grind, Golden milk/ Mylk or turmeric latte – an unlikely combination of milk and turmeric root – is 2016’s drink of choice."Golden milk” is among the top online searches associated with the spice. Turmeric lattes are now being sold at cafes from Sydney to San Francisco, and the drink is gaining fans in Australia. The taste when balanced with chai spices is a very enjoyable, creamy smooth brew with the subtle blend of chai spices. A perfect way to increase turmeric and other chai spices into your diet if curries are not your thing. The brew can be made with hot water or any milk.
It is a pleasant way for health-conscious diners to get a fix of turmeric. At first, it seems an odd concept. Turmeric is mostly known as a curry ingredient that leaves indelible yellow stains on appliances and fingernails. And, save for the aeration and the artistic lashes of cinnamon, the turmeric latte bears little similarity to its caffeinated namesake. Turmeric is the latest health-food trend to originate from the south Asian pantry, another sign that the Indian subcontinent may be ahead of the hipster curve. Turmeric and milk is a fairly well-entrenched drink in the region’s food culture, where it is considered restorative.
The earthiness of the turmeric is complimented by the sweetness of cinnamon, cardamom, cloves, and ginger, after straining the drink is creamy, with the comforting quality of a warm, yet slightly sweet, soup. It tastes nice when it has cooled down, too.
All of our chai blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free, and contain low or zero salt. The intense flavor from our spice blends means a little goes a long way. History seems to have filtered into the turmeric latte’s current run of success. It is promoted for its health benefits – as an anti-inflammatory and an alternative to a caffeinated drink – it is particularly popular with customers in the mornings.
Turmeric is part of Ayurvedic medicine – a holistic, all-natural approach to health that has been practised for centuries in India – and a ubiquitous ingredient in curries and rice dishes.
Made from 100% ayurvedic chai spices which includes; Turmeric Alleppey, cinnamon, fennel, ginger, cloves, cardamom, pepper, and fenugreek. Our blend is made from whole and ground spices to give the best-flavoured brew.
Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clovey, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
Star Anise Ground is a dominant spice in Chinese five spice powder native from the southwest o China and used in many Oriental recipes. It can be mixed with other species to give an Asian seasoning to many dishes. It is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. Star anise ground is more practical when using it as a spice rub and in baking. Ground star anise has a red-brown colour and is more versatile than star anise whole. It can be used in breads, pastries and in many desserts due to is unique, sweet and licorice flavour.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
Sesame seeds Black are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. These are the unhulled form of white sesame seeds & have a more crunchy texture. When chewed they have a similar nutty flavour with a hint of extra sharpness. Used more in savoury dishes like stir-fry vegetables & Japanese seasonings. Due to its deep, rich aroma and oil-rich, nutty flavour, they are preferred over white sesame in East Asian cuisines, especially in Japanese and Chinese cooking. We also stock Sesame Seeds White.
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.