Masala chai
Masala chai ( /tʃaɪ/ ; Cithakan:Lit ) minangka sawijining wedang teh digawe saka teh ireng sing nggodhok ing susu lan banyu kanthi campuran ramuan aromatik lan rempah-rempah [2] . Asal-Usul ing India, [3] wedang iki wis misuwur ing saindenging jagad, dadi omben-omben ana ing pirang-pirang omah kopi lan teh . Senajan tradisional disiapake minangka decoction saka ijo cardamom pods, kayu manis teken, lemah cloves, lemah jahe, lan ireng peppercorn bebarengan karo godhong tèh ireng, versi toko kalebu tas teh kanggo infus, campuran powdered cepet, lan konsentrat . Cara tradisional sing paling gampang kanggo nggawe teh masala yaiku decoction, campuran susu lan banyu sing umob karo teh godhong sing longgar, pemanis lan rempah-rempah utuh.[4]
 Masala chai served with biscuits | |
| Jeneng liyané | Spiced tea |
|---|---|
| Jinis | Flavoured tea |
| Panggonan asal | India |
| Tlatah utawa praja | Indian Subcontinent[1] |
| Woworan pokok | Black tea, milk, spices, sugar (optional) |
 Buku masakan: Masala chai  Médhia: Masala chai | |
Referensi
besut- ↑ Sengupta, Sushmita. "History of Masala Chai: A Quick Dive Into The Origins of India's Favourite Drink". NDTV. NDTV. Dibukak ing 28 August 2020.
- ↑ Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. ISBN 978-1939754547.
- ↑ "A Brief History of Chai and 5 to Try (or Retry) This Fall". Diarsip saka sing asli ing 15 May 2016. Dibukak ing 5 September 2016.
{{cite web}}: More than one of|archivedate=and|archive-date=specified (pitulung); More than one of|archiveurl=and|archive-url=specified (pitulung) - ↑ Cara masak masala.
- ↑ Sari Edelstein (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. kc. 377–. ISBN 978-0-7637-5965-0.