Chai Latte
35 g glass jar
 
Chai spice and tea blend
With black tea for a creamier, more balanced chai latte
Also ideal for baking—adds a refined aroma to cookies, cakes, and desserts
Hand-blended in Switzerland using spices sourced from unique terroirs
 
Contents
Chai spice blend – new 2025 recipe with black tea
 
Preparation – Chai Latte
Use 1 tsp of the blend for 250 ml of milk (dairy or plant-based). Dissolve the powder in a small amount of hot water (approx. 50 ml), then add frothed milk for a creamy texture.
 
Other Uses
Also ideal for baking, smoothies, and desserts (ice cream, cakes, pastries).
 
Ingredients
Cinnamon (Saliya), ginger (Dhammi), cardamom, cloves, nutmeg, and black tea (Annu), black pepper (Abhishek)
 
Origin
India and Sri Lanka
 
Note
Naturally contains caffeine.
 
From Selected Farms
Each spice in this blend comes from individual farms and dedicated producers. In Sri Lanka, Saliya cultivates Ceylon cinnamon with floral notes, harvested from the precious inner bark of cinnamon trees.
Further north, Dhammi, inspired by Ayurvedic practices, has devoted himself to spices. His ginger, grown in untouched soils about an hour and a half from Kandy, carries a light citrusy aroma.
In southern India, in Kerala, Annu has dedicated his life to harvesting natural spices that grow in harmony with their environment. Cardamom and cloves are carefully hand-picked, while near the border of Tamil Nadu he tends wild nutmeg trees.
In Karnataka, Abhishek harvests pepper along the renowned Malabar Coast—an area long celebrated for its exceptional spices.
In northern India, in Gujarat, fennel cultivated by Dinesh adds subtle anise-like notes that gently round out this blend.
 
About the Producers
We often do not know where what ends up on our plates actually comes from. That is why direct relationships with spice producers matter.
On their farms, one finds not only exceptional spices, but also a deep connection and care for nature. These are true terroir artisans, passing their knowledge from generation to generation and living from the land they cultivate.
They focus on quality and sustainability, respecting both nature and health through diverse, natural cultivation of spices, vegetables, fruits, medicinal herbs, rhizomes, tea, coffee, rice, and more.