Chai spice blend
Chai spice blend suppliers and sourcing guide
Chai spice blend is a mix of ground spices used to flavor tea drinks, lattes, baked goods and snacks. Typical blends combine cinnamon, ginger, cardamom, clove and black pepper, sometimes with nutmeg, star anise or fennel, though ratios vary by supplier. Spices are cleaned, often steam-treated to lower microbial counts, ground and blended, and some blends add sugar, tea powder or extracts.
- Category
- Food staples and powders
- Also known as
- masala chai spice · chai masala · chai seasoning · chai spice mix
- Facts checked
- November 2026
Forms and grades of chai spice blend
Suppliers sell different products under the same name. Specify the one you need.
Ground spice blend
Straight blend of ground spices with no carrier, for baking and seasoning.
Steam-treated (sterilized) blend
Spices treated with steam to lower microbial counts, preferred for ready-to-eat use.
Chai extract or oleoresin blend
Solvent-free extracts or essential oils on a carrier or in liquid form for clear drinks.
Sweetened chai latte base
Spices with sugar, milk powder or tea powder, sold as a finished mix.
Organic
Blend of certified organic spices.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Formula and identity
- Percent of each spice per the agreed formula, with microscopic or sensory identity checks.
- Volatile oil
- Volatile oil content by distillation, a measure of flavor strength.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli and Salmonella; spices are a known Salmonella risk without a kill step.
- Moisture and ash
- Moisture and acid-insoluble ash, which flag poor drying and sand or soil.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS; lead in ground cinnamon has been a recurring problem.
- Particle size
- Mesh size of the grind, which affects dispersion in drinks and appearance in baked goods.
Storage, lots and expiry
Storage and shelf life
Keep the blend in sealed, lined bags or pails in a cool, dry, dark place; heat and air drive off volatile oils and moisture causes caking. Reseal opened containers at once. Shelf life follows the supplier's spec, often with a retest date for flavor strength.
Lots and expiry dates
Each spice varies by origin and crop, so flavor strength shifts between lots even when the formula is fixed; record the component origins and volatile oil result. Confirm the steam-treatment or other kill step on each lot used in uncooked products, and rotate first-expiring lots first (FEFO).
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists cardamom (Elettaria cardamomum), Ceylon cinnamon and ginger among spices and other natural seasonings and flavorings that are GRAS for their intended use.
Source: ecfr.gov (opens in a new tab)21 CFR 101.22(a)(2) defines spice as an aromatic vegetable substance in whole, broken or ground form, from which no portion of any volatile oil or other flavoring principle has been removed.
Source: ecfr.gov (opens in a new tab)21 CFR 101.22(h)(1) allows spices to be declared in the ingredient list as "spice".
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Chai spice blend suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking chai spice blend suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell chai spice blend? Request a listingFrequently asked questions
What forms of chai spice blend can brands buy?
Common forms include ground spice blend, steam-treated (sterilized) blend, chai extract or oleoresin blend, sweetened chai latte base and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for chai spice blend include?
Expect formula and identity, volatile oil, microbiology, moisture and ash, heavy metals and particle size, each with its method, specification and result for that lot.
How should chai spice blend be stored?
Keep the blend in sealed, lined bags or pails in a cool, dry, dark place; heat and air drive off volatile oils and moisture causes caking. Reseal opened containers at once. Shelf life follows the supplier's spec, often with a retest date for flavor strength.
What is the regulatory status of chai spice blend?
21 CFR 182.10 lists cardamom (Elettaria cardamomum), Ceylon cinnamon and ginger among spices and other natural seasonings and flavorings that are GRAS for their intended use. 21 CFR 101.22(a)(2) defines spice as an aromatic vegetable substance in whole, broken or ground form, from which no portion of any volatile oil or other flavoring principle has been removed. 21 CFR 101.22(h)(1) allows spices to be declared in the ingredient list as "spice".
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