{"id":1029,"date":"2013-02-28T11:28:40","date_gmt":"2013-02-28T11:28:40","guid":{"rendered":"https:\/\/actionaid.es\/voluntariado\/?p=1029"},"modified":"2013-02-28T11:36:07","modified_gmt":"2013-02-28T11:36:07","slug":"a-touch-of-spice-the-indian-masala-chai-by-ana-miguez","status":"publish","type":"post","link":"https:\/\/actionaid.es\/voluntariado\/a-touch-of-spice-the-indian-masala-chai-by-ana-miguez\/","title":{"rendered":"A touch of spice: The Indian Masala ChaiUn toque de especias: el Masala Chai indio"},"content":{"rendered":"

A touch of spice: The Indian Masala Chai, by Ana Miguez<\/strong><\/p>\n

Chai<\/em> from India is a sweet aromatic spiced milk tea, also known as masala<\/em> tea, which is consumed by millions of people each day just as we in the West drink coffee.
\nMasala<\/em> tea or chai is a blend of spices, the most common being cardamom, cinnamon, ginger, cloves, and black pepper, mixed with a rich black tea, milk, and a sweetener. This warming and soothing concoction, brewed by street vendors in India called chai-wallahs<\/em>, is boiled in a pan on the stovetop for a few minutes, then strained into a cup.
\nTea plants have grown wild in the Assam region (India) since antiquity, but historically South Asians viewed tea as an herbal medicine rather than a recreational beverage. Some of the chai masala<\/em> spice mixtures in current use are still derived from Ayurvedic medical texts.
\nIn the 1830s, the British East India Company<\/em> became concerned about the Chinese monopoly on tea, which constituted most of its trade and supported the enormous consumption of tea in Great Britain. British colonists had noticed the existence of the Assamese tea plants, and began to cultivate tea plantations locally. Over 90 percent of the tea consumed in Great Britain was still of Chinese origin in 1870, but by 1900 this percentage had dropped to 10%, largely replaced by tea grown in India (50%) and Ceylon (33%).
\nHowever, consumption of tea within India still remained low until an aggressive promotional campaign by the (British-owned) Indian Tea Association<\/em> in the early twentieth century, which encouraged factories, mines, and textile mills to provide tea breaks for their workers. It also supported independent chai-wallahs<\/em> throughout the growing railway system.
\nThe official promotion of tea was as served in the English mode, with small added amounts of milk and sugar, and the Indian Tea Association<\/em> initially disapproved of independent vendors’ tendency to reduce their usage (and thus purchases) of tea leaves by adding spices and greatly increasing the proportions of milk and sugar. However, masala chai<\/em> in its present form has now firmly established itself as a popular beverage, not just outlasting the British Ra<\/em>j but spreading beyond South Asia to the rest of the world.<\/p>\n

A masala chai<\/em> recipe:<\/strong>
\n– Pour 750 ml of water into a small saucepan. Add 4 whole cloves, crushed; 4 cardamoms, pods lightly crushed; 2.5cm cinnamon stick, broken into pieces; 1.5cm piece of fresh ginger, roughly chopped; 2 tablespoons cane sugar; 2 tablespoons black tea; and two twists of freshly ground black pepper. Bring to the boil for 1 minute and then add 200ml whole milk.
\n– Half cover the pan and keep simmering the tea for 2-3 minutes being careful not to let it boil over.
\n– Take off the heat and stir slowly once or twice. Fully cover the pan and then leave the tea to steep for 1 minute.
\n– Pour into teacups through a sieve and serve hot.
\nAnd enjoy!<\/p>\n

Sources:
\n– Masala Chai, New World Encyclopedia. Available from: <\/a>
\n– Sereena, Alexa & Priya Kaul. The three sisters quick and easy Indian cookbook. London: Simon & Schuster UK Ltd, 2012. Un toque de especias: el Masala Chai indio, por Ana Miguez
\n<\/strong>
\nEl masala chai <\/em>es un t\u00e9 dulce arom\u00e1tico y especiado, consumido por millones de personas cada d\u00eda con la misma cotidianidad con la que consumimos el caf\u00e9 en occidente.
\nEl t\u00e9 o \u00abchai<\/em>\u00bb masala<\/em> es una mezcla de especias, siendo las m\u00e1s comunes el cardamomo, la canela, el jenjibre, el clavo y la pimienta negra, todo ello mezclado con t\u00e9 negro, leche y un endulzante, normalmente az\u00facar de ca\u00f1a. Miles de chai-wallahs<\/em> (vendedores callejeros) preparan esta bebida cada d\u00eda en las calles de India.
\nLa planta del t\u00e9 ha crecido de forma salvaje en la regi\u00f3n de Assam (India) desde la antig\u00fcedad, pero hist\u00f3ricamente en el sudeste asi\u00e1tico el t\u00e9 ha sido considerado m\u00e1s como una planta medicinal que como una bebida recreativa. De hecho muchas de las mezclas de especias del masala chai<\/em> que se usan en la actualidad derivan de textos m\u00e9dicos ayurv\u00e9dicos.
\nEn la d\u00e9cada de 1830 la British East India Company<\/em> empez\u00f3 a preocuparse por el monopolio chino del t\u00e9, que copaba la mayor parte de su comercio y manten\u00eda el enorme consumo de t\u00e9 en el Reino Unido. Los colonos brit\u00e1nicos se dieron cuenta entonces de la existencia de plantas de t\u00e9 en la regi\u00f3n de Assam y comenzaron a desarrollar su cultivo. M\u00e1s del 90% del t\u00e9 consumido en el Reino Unido era a\u00fan de origen chino en 1870, pero en 1900 este procentaje habr\u00eda ca\u00eddo ya hasta el 10%, siendo sustitu\u00eddo por el t\u00e9 cultivado en India (50%) y Ceylan (33%).
\nSin embargo, el consumo de t\u00e9 en la propia India a\u00fan era bajo, hasta que la Indian Tea Association<\/em> (de propiedad brit\u00e1nica) lanz\u00f3 una agresiva campa\u00f1a promocional a principios del siglo XX que animaba a f\u00e1bricas y minas a proporcionar tea breaks<\/em> (pausas para el t\u00e9) a sus trabajadores. Esta campa\u00f1a tambi\u00e9n apoy\u00f3 a muchos vendedores callejeros de t\u00e9 o chai wallahs<\/em>, promocionando su actividad a lo largo del creciente sistema ferroviario.
\nLa forma oficial de servir el t\u00e9 era la propuesta por los brit\u00e1nicos, a\u00f1adiendo peque\u00f1as cantidades de leche y az\u00facar, y en un principio la Indian Tea Association<\/em> desaprob\u00f3 la tendencia de ciertos vendedores independientes a usar menos hojas de t\u00e9 (y por lo tanto reducir su consumo) a\u00f1adiendo en su lugar especias y mayores cantidades de az\u00facar y leche. Sin embargo esta forma especiada, el masala chai<\/em>, gan\u00f3 popularidad r\u00e1pidamente llegando a todos los rincones no solo del imperio brit\u00e1nico sino tambi\u00e9n del sudeste asi\u00e1tico y otros muchos puntos del globo.<\/p>\n

Una receta de masala chai<\/em>:<\/strong>
\n– Poner 750ml de agua en una olla peque\u00f1a. A\u00f1adir 4 clavos, machacados; 4 cardamomos, con las vainas ligeramente machacadas; una rama de canela de unos 2.5cm, en peque\u00f1os pedazos; una pieza de jenjibre fresco de unos 1.5cm, bien troceada; 2 cucharadas de az\u00facar de ca\u00f1a; 2 cucharadas de t\u00e9 negro; y dos toques de pimienta negra reci\u00e9n molida. Hervir durante un minuto y a\u00f1adir entonces 200ml de leche entera.
\n– Cubrir parcialmente la olla y mantener cociendo a fuego lento durante 2-3 minutos.
\n– Subir el fuego y remover. Retirar del fuego y dejar reposar durante un minuto.
\n– Servir caliente en tazas de t\u00e9 usando un colador para filtrar la bebida.
\nY a disfrutar! <\/p>\n

Fuentes:
\n– Masala Chai, New World Encyclopedia. Disponible en:
\n– Sereena, Alexa & Priya Kaul. The three sisters quick and easy Indian cookbook. London: Simon & Schuster UK Ltd, 2012. <\/p>\n","protected":false},"excerpt":{"rendered":"

A touch of spice: The Indian Masala Chai, by Ana Miguez Chai from India is a sweet aromatic spiced milk tea, also known as masala tea, which is consumed by millions of people each day just as we in the West drink coffee. Masala tea or chai is a blend of spices, the most common […]<\/p>\n","protected":false},"author":2,"featured_media":1028,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[85,270,84,83],"class_list":["post-1029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-india","tag-bhubaneswar-team","tag-india","tag-indian-traditions","tag-masala-chai"],"acf":[],"yoast_head":"\nA touch of spice: The Indian Masala ChaiUn toque de especias: el Masala Chai indio - ActionAid voluntariado<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/actionaid.es\/voluntariado\/a-touch-of-spice-the-indian-masala-chai-by-ana-miguez\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A touch of spice: The Indian Masala ChaiUn toque de especias: el Masala Chai indio - ActionAid voluntariado\" \/>\n<meta property=\"og:description\" content=\"A touch of spice: The Indian Masala Chai, by Ana Miguez Chai from India is a sweet aromatic spiced milk tea, also known as masala tea, which is consumed by millions of people each day just as we in the West drink coffee. 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