Language

Spice

Spices, Herbs & Crude Drugs

Here are the spices, herbs and crude drugs we use in our drinks at AMA.chai_lab.
For each, we describe its aroma and flavor, main components, and how it has been used through history.

Spices laid out on a wooden tray

Spice

  1. Cinnamon

    Aroma & flavor
    A sweet, warm aroma. It adds a gentle sweetness that forms the base of our chai.
    Main components
    Cinnamaldehyde (the source of its aroma)
    Traditional use
    The bark of a tree in the laurel family. It is said to have been used as a fragrance since ancient Egypt, and in kampo it is used as a crude drug called "keihi".
    Name as a crude drug
    Keihi (桂皮)

  2. Cardamom

    Aroma & flavor
    A bright, refreshing and floral aroma. It is also called "the queen of spices".
    Main components
    1,8-cineole, α-terpinyl acetate
    Traditional use
    The seeds of a plant in the ginger family. In India it is a beloved, essential spice for chai.
    Name as a crude drug
    Shōzuku (小豆蔲)

  3. Clove

    Aroma & flavor
    A sweet, rich aroma with a slight bite. A small amount adds depth to the flavor.
    Main components
    Eugenol
    Traditional use
    The dried flower buds of a tree in the myrtle family. Named "chōji" in Japanese for its nail-like shape, it is also used as a crude drug in kampo.
    Name as a crude drug
    Chōji (丁子)

  4. Star anise

    Aroma & flavor
    A sweet, mellow aroma. Its eight-pointed star shape gives it the name "hakkaku" (eight horns).
    Main components
    Anethole
    Traditional use
    The fruit of a plant in the Schisandraceae family. It has long been used to flavor Chinese cuisine.
    Name as a crude drug
    Daiuikyō (大茴香)

  5. Black pepper

    Aroma & flavor
    A sharp heat and a clean aroma. It brings balance to the sweetness of chai.
    Main components
    Piperine (the source of its heat)
    Traditional use
    The fruit of a climbing vine in the pepper family. Once said to be worth as much as gold, it is one of the most widely used spices in the world.
    Name as a crude drug
    Koshō (胡椒)

  6. Ginger

    Aroma & flavor
    A fresh heat and aroma. It gives our chai a bold accent.
    Main components
    Gingerol, shogaol (the source of its heat)
    Traditional use
    The rhizome of a plant in the ginger family. Eaten in Japan since ancient times and often used in drinks for the cold season, it is also used in kampo as the crude drug "shōkyō".
    Name as a crude drug
    Shōkyō (生姜)

Herb

Coming soon

Crude drug

Coming soon

This page introduces aromas, flavors, main components and traditional uses. It does not claim any specific effect or benefit.