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Sticky Chai Blend

Australia | General information | Popularity - 0/10
Ready to be brewed into a fragrant, slightly sweet and soothing chai, Spice Zen's Sticky Chai contains premium, organic, single origin black tea blended with aromatic and floral organic spices. The blend is activated and preserved in 100% Organic Australian Raw Honey to seal its rich flavours and impart the tea with a wet, sticky consistency.
Brewing your own chai at home, you’ll fill the air with a deliciously aromatic scent, promoting a sense of comfort, relaxation and wellbeing. Our Sticky Chai is the perfect go-to hot cuppa at any time of day, and also makes a wonderful after-dinner digestive or dessert-style beverage.
This is a well-balanced tea blend, with a delicate, sophisticated taste (not as intense as our Masala Chai Spice Blend). It is incredibly fragrant from hand pounded aromatic spices and rose petals, giving it layers of smoothness and flavour with a lightly spicy finish.
There’s no need to add processed sugar, as Raw Honey imparts a delicate natural sweetness and lends healing, anti-viral, anti-bacterial and anti-inflammatory properties to the tea.
Spice Zen Sticky Chai Blend can be made either as a black tea, or in the traditional manner, brewed in milk on the stovetop. The longer the brew, the richer and deeper the flavour. Goes beautifully with soy or almond and coconut milk too.
Ajwain, also known as Carom Seed, Bishop’s Weed or Ajowan, is native to the Asian continent. It is used in South Asian, Ethiopian, Iranian and European cuisines. Ajwain is grayish-green in colour, curved with stripes and a fine silk stalk attached. It is hot and bitter in taste and strong Thyme-like flavour with Cumin undertones and a pleasant aftertaste.
Ajwain works well with starchy foods including breads like ciabatta and flat bread. It also works well with chickpea flour, green beans, legumes, lentil stews, pastries, root vegetables and fish. The seeds are often crushed by rubbing between palms or mortar and pestle before cooking to release its essential oils and used sparingly due to its bold and overpowering flavour that mellows down with cooking.
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