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Preservatives can mask spices warns chai tea brewer

Preservatives can mask spices

Successful artisan tea-maker Sarah Adams has said one of the key secrets to her spicy tea is its lack of preservatives, which she warns can mask flavours.

In an interview with News Review, the owner and operator of Chico Chai talked about making her tea with culinary spices.

Using ginger, star anise, cardamom and her most "favourite spice of all time" nutmeg, as well as other spices, Ms Adams developed her special tea.

"There are so many ways to make chai… I had to develop my own recipe," she said, adding that it has half as much sugar as regular chai and has no preservatives.

"One thing that sets it apart from mainstream chais, besides the sugar content and the flavour, is the freshness. I don't have preservatives in the chai," Ms Adams explained, saying she especially avoided citric acid.

"You end up tasting the citric acid instead of the layers of spices. That changes the experience for me."

Related products: Ground Ginger, Ground Nutmeg, Whole Cardamom 

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