a simple guide to chai equipment
Chai is a daily ritual in millions of Indian homes, bringing families together over steaming cups of spiced tea. Like any cherished tradition, the art of making authentic chai has its own special tools and techniques that have been passed down through generations. While you don’t need expensive equipment to brew a perfect cup, having the right basics will help you create that authentic taste and aromatic experience that makes chai so special.
saucepan
The heart of chai-making is a good saucepan – preferably a small, heavy-bottomed one that distributes heat evenly. The size should be just right for you and your family – too large and your chai will reduce too quickly, if too small, and it might overflow when the milk boils. A well-chosen pan becomes your trusted companion, developing that perfect patina that somehow makes every cup taste better.
spoon
When using fresh ginger, the spoon helps you to peel the skin off quickly. You can do this by pressing the edge of a spoon against the skin and scraping it off. Alternatively, you can also do this with a peeler or with a knife.
grater
If you’re using fresh ginger, a proper grater makes all the difference in releasing its fiery essence. You can use any grater of your choice – whether it’s a fine microplane, box grater, or standard kitchen grater. The rough texture helps break down the ginger’s fibers, releasing those warming oils that give chai its distinctive kick. Always keep your grater clean and dry to prevent rusting, as even the smallest bit of rust can affect your chai’s taste.
Alternatively, you can use about 1/4 to 1/2 teaspoon of ginger paste per cup for convenience, though fresh grated ginger provides a more vibrant flavor to the tea.
heavy-bottomed pan or wok
A small, heavy-bottomed pan or wok is helpful if you’re dry-roasting spices, as it helps to bring out their flavor.
pestle and mortar
If you’re using whole spices, a pestle and mortar is helpful to crush them before adding them to the chai. Crushing spices like cardamom, cloves, pepper, and cinnamon helps release their flavor, giving the chai more taste and aroma. Alternatively, if you’re using pre-ground spices or a spice mix, you won’t need a pestle and mortar. You can also use a small blender or spice grinder to lightly crush your whole spices.
strainer
It’s better to use loose tea instead of tea bags for making chai, so you’ll need a small strainer to pour the tea through and remove the leaves so they don’t end up in your cup. Traditional Indian kitchens often use small, strainers that fit perfectly over a cup or teapot. The mesh should be fine enough to catch even the smallest tea particles and spice fragments, yet allow the liquid to flow freely.
knife
A good, sharp knife makes quick work of preparing chai accompaniments and garnishes. Whether you’re slicing fresh lemon for a zesty addition, chopping pistachios or other nuts, or cutting fresh mint leaves, having the right knife makes the process smooth and safe. Keep it sharp – a dull knife is more dangerous and makes everything take longer.
