#C2 Pan-Asian Masala Chai recipe

Here is a set of instructions for making chai. Since spice can steep for longer than tea, the preferred approach is to steep the spice first, for 3-5 mins, then steep the spice and tea together, for another 3-5 mins. Therefore, your ELEMENT SPICE chai compound does not have the tea mixed in, as many chai mixes do, which prevents proper steeping. A basic black tea like Assam or Nilgiri would work well. I recommend that you add boiling water in two stages so that the water is still properly hot (near boiling) when it comes time to steep the tea. The cups in the photo, by the way, are small, thin clay cups that are treated as disposable in India, and are commonly used by the vendors selling chai on the railways.

ELEMENT SPICE COMPOUND #C2
Pan-Asian Masala Chai (spice only)
Inspiration: South India

There is no one Masala Chai (Hindi for “spice mix tea”) recipe, but cloves, cardamom and cassia cinnamon are almost universal. Because spices take longer to extract than tea does, the best way to prepare your chai is to first steep the spices for about 5 minutes, then add the black tea and steep for another 3-5 minutes. The standard price for a glass of Masala Chai from the chai-wallahs on the streets of India, whether in rural areas or the cosmopolitan cities, is 2 rupees (5 cents). Our pan-Asian version adds star anise (used in India, but more common in Southeast and East Asian cooking (e.g., Chinese five-spice) and ginger. A tea ball, strainer, or other tea-making device can be used to make your chai. A French press can also work, though we recommend decanting your chai immediately after it steeps, because French presses usually do not stop extraction of tea.

(1) Shake or mix Pan-Asian Masala Chai spice. Optional: toast the spice, just to the point of smoking.

(2) Measure out one heaping teapoon (7 ml) of Masala Chai spice and one heaping teaspoon of loose black tea for each cup of water, 8 fl oz (120 ml).

(3) Steep the Masala Chai spice for 5 minutes, then add the loose black tea for another 3-5 minutes. Ideally, the water should be near boiling at both stages, so boil water and half the needed amount for the spices, then reboil the water while waiting for the spices to steep and add boiling water again at the tea stage.

(4) Decant the liquid or strain out the spice and tea leaves. Add milk and sugar to taste (to do it in true Desi style, add a lot of both). For a refreshing change, try it without the milk and sugar, or even without the tea!

INGREDIENTS: Cardamom, cassia cinnamon, cloves, star anise, ginger, black pepper.

Information on tea and tea plantations:
The Republic of Tea
Meghma Tea Estate

#C1 Mustard Masala Rub recipe

Since Blogger has a good search interface (thanks Google), I am going to start posting recipes for the ELEMENT SPICE compounds on the blog here, rather than keeping a linear list on the main website. Let's see how it goes. This is a picture of a 10 lb (5kg) chinook salmon I caught, with the filet on the left done with this recipe.

ELEMENT SPICE COMPOUND #C1
Mustard Masala Rub
Inspiration: North India

This rub is a natural for salmon. It also works with trout, mild white fish, or grilled vegetables.

Because salmon fillets are thin, the cooking can be done on just one side, though you can cook on both sides and halve the cooking time for each. The recipe below is for an oven broiler, though it can be done on a grill as well. Salt and apply the spice to the salmon up to 30 min to 4 hours before cooking. The rub will result in a “medium spicy” fillet. For “extra spicy,” add black pepper before serving.

(1) Coat the salmon fillet with a light, high smoke-point oil such as canola oil. You can use a brush, the back of spoon, or drizzle a little oil in a metal bowl and toss the fillet in it.

(2) Place the fillet skin side down.

(3) Salt the top of the fillet with a flaky salt (sea or kosher salt) to taste, in order to draw out some of the juices and form a crust.

(4) Shake or mix Mustard Masala Salmon Rub well. Place one heaping teaspoon (7 ml) per 6 oz (170 g) serving in a bowl. Drizzle with oil and mix to form a thick paste.

(5) Spread the paste on top of the fillet.

(6) 30 minutes before cooking, remove the fillet from the refrigerator and transfer to the cooking surface (such as a sheet pan) skin side down.

(7) Broil in the oven to the desired doneness, according to the chart below. Set the rack so the fillet is 8-10 inches (20-25 cm) from the broiler. In most ovens, salmon will be medium rare in about 6-8 minutes, at which point it will begin to flake apart when tested with a fork. Monitor to avoid excessive blackening of the spices.

Rare: 120ºF / 49ºC
Medium Rare: 125ºF / 52ºC
Medium: 130ºF / 54ºC
Well Done: 135ºF / 57ºC

INGREDIENTS: Black and yellow mustard seed, coriander, onion, fennel seed, cardamom, cumin, brown sugar, kosher salt, black pepper, cayenne pepper.

In the North American West, from Northern California all the way to Alaska, we have the privilege of widely-available, sustainably-fished, wild Pacific salmon. Better tasting, better for you, better for the community and environment. Try it!

Some resources we like:
Lummi Island Wild Salmon
Alaskan Wild Salmon Company
Salmon Nation
Monterey Bay Aquarium Seafood Watch Program