Chai Spiced Vanilla Sugar

Name: Chai Spiced Vanilla Sugar
Prep time: 2880 min
Cook time: 5 min
Total time: 2885 min
Yield: 64 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tsp ajowan seeds; 1 tsp dried mint; about 20 whole cardamom pod; 1 tsp dried rose petals; 0.5 tsp whole fennel; 1 tsp whole cloves; 2 whole cinnamon sticks; 0.5 tsp dried ginger; 4 cup fine granulated sugar; 1 tsp alcohol-free vanilla extract

A South Asian drink of ajowan seeds, rose petals and fennel, scented with cardamom and cinnamon.

48 hr 5 min · Serves 64 · Medium

Method

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Time: Prep 2880 min · Cook 5 min · 2885 min total
Difficulty: medium

1
Combine all of the spices in a cast iron pan. Turn the heat to medium and stir the spices until you smell their beautiful oils filling the air.
2
Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle. Grind spices roughly, not worrying about getting it perfect, just break open the toasted spices. This will release an overwhelming smell of wonderfullness.
3
Put the sugar in a large bowl and spritz/sprinkle the vanilla, stirring until the sugar is evenly light brown from the vanilla. It will combine if you stir it enough.
4
Mix the spices with the vanilla sugar and leave the bowl uncovered overnight. The next day, the vanilla will be dry and sugar will have become like a hardened sand castle. Scrap at it and break it up until it is smooth.
5
Cover the sugar bowl and leave overnight. The next day, sieve through a screen. Store your Chai Vanilla Spiced Sugar in an airtight container. It will keep for several weeks.