We use ground cassia cinnamon, known for its strong, warming aroma. It brings the typical cinnamon notes: sweet and spicy, slightly tart, and with depth, a central flavor carrier.

That's right, not pepper. Just a small amount, but very effective, chili adds a warm spiciness that leaves a fruity finish. Chili energizes the sirup, giving it fire, without any bitterness.

Dried, spicy, hot – ginger brings dynamic energy and vibrancy to the mix. It aids digestion and has a particularly refreshing effect when combined with other spices. This gives our chai a lively kick without being overpowering.

Cloves are intense, aromatic, strong and with a powerful spice. They add depth and complexity, but remain subtle enough not to overpower. For us, they are indispensable – the salt in the soup, so to speak.

Whole green cardamom brings freshness and an elegant citrus note. It softens the sharpness of ginger and the deep profile of cloves, creating a well-rounded aroma. Its ethereal character and complexity without heaviness are among its strengths – cardamom invigorates.

From January 2026, we will be rounding off our spice masala with star anise. This wonderfully sweet flavor simply had to be included. Star anise adds a great note and blends in perfectly, just like its good friend the clove.