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Spicy Chai

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$7.26$22.99 $5.69$17.69

Quick Overview

The classical Chai tea is pleasant and strong in flavor. The intense taste is due to the select ingredients like aniseed, cinnamon, ginger and special flavoring. This delicious infusion will truly be loved by both “beginners” and experienced Chai fans. Milk and sugar should be added, to achieve the ultimate taste sensation.

Ingredients: black tea (37%), aniseed, cinnamon pieces, ginger bits, black pepper, cloves, chicory roots, flavoring.

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SKU: BF105-01. Category: . Tag: .

Product Description

  • The classical Chai tea is pleasant and strong in flavor. The intense taste is due to the select ingredients like aniseed, cinnamon, ginger and special flavoring. This delicious infusion will truly be loved by both "beginners" and experienced Chai fans. Milk and sugar should be added, to achieve the ultimate taste sensation.

    Ingredients: black tea (37%), aniseed, cinnamon pieces, ginger bits, black pepper, cloves, chicory roots, flavoring.

    Item: BF105-01

  • 1-2 level teaspoon for 6oz. (170ml.) serving

    203-212ºF (95-100ºC)

    4-5 minutes.

  • Aniseed is used for upset stomach, intestinal gas, “runny nose,â€?and as an expectorant to increase productive cough, as a diuretic to increase urine flow, and as an appetite stimulant. Women use anise to increase milk flow when nursing, start menstruation, treat menstrual discomfort or pain, ease childbirth, and increase sex drive. Men use anise to treat symptoms of “male menopause.â€?Other uses include treatment of seizures, nicotine dependence, trouble sleeping (insomnia), asthma, and constipation.

    According to the U.S. National Library of Medicine, Cinnamon is used to help treat muscle spasms, vomiting, diarrhea, infections, the common cold, loss of appetite, and erectile dysfunction (ED). Cinnamon may lower blood sugar in people with type 1 or type 2 diabetes, according to Diabetes UK. According to the National Institutes of Health, cinnamaldehyde – a chemical found in Cassia cinnamon – can help fight against bacterial and fungal infections. Tel Aviv University researchers discovered that cinnamon may help prevent Alzheimer's disease. Cinnamon may help stop the destructive process of multiple sclerosis (MS), according to a neurological scientist at Rush University Medical Center.

    According to the National Library of Medicine, part of the NIH (National Institutes of Health), ginger is widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence, stomach upset, colic, morning sickness and motion sickness. Some people find ginger helps them with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain. Ginger contains a chemical that is used as an ingredient in antacid, laxative and anti-gas medications.

    Chicory is used for loss of appetite, upset stomach, constipation, liver and gallbladder disorders, cancer, and rapid heartbeat. It is also used as a “tonic,â€?to increase urine production, to protect the liver, and to balance the stimulant effect of coffee. Chicory consumption may offer protection for the liver, according to a September 2010 study published in “Food and Chemical Toxicology.

    Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties. Black pepper has demonstrated impressive antioxidant and antibacterial effects – yet another way in which this wonderful seasoning promotes the health of the digestive tract.

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