Chai masala is what turns tea into something people remember. Cardamom, ginger, clove, cinnamon and black pepper, ground fine and added to the pan with the tea.

A pinch per cup is enough. More than that and you are drinking spice with a hint of tea.

Add it while the water and tea are boiling, before the milk goes in, so the spices have time to release. Especially good in winter, and the reason a lot of people stop bothering with plain tea between May and September.

On the spice shelf at Curry Corner, North Melbourne.