There is a reason your grandmother always made you a cup of chai after a heavy meal. Long before modern gastroenterology, Indian kitchens were quietly practising some of the most effective digestive medicine in the world — one cup at a time.
Ginger: The Great Settler
Fresh ginger (Zingiber officinale) is the workhorse of any good masala chai blend. It contains gingerols and shogaols, compounds that stimulate the production of digestive enzymes and accelerate gastric emptying — meaning food moves more efficiently through your system.
Use fresh ginger, not dried powder. Freshly crushed ginger has 6–8 times more gingerol content than its dried equivalent.
Cardamom: The Carminative
Green cardamom pods (Elettaria cardamomum) are classified in Ayurveda as a dipana — a substance that kindles the digestive fire, or agni. Modern research confirms this: cardamom oils stimulate the secretion of bile from the gallbladder, helping your body break down fats efficiently.
Cinnamon: Blood Sugar Regulation
A small cinnamon stick in your chai does more than add warmth. Cinnamon has been shown in multiple studies to improve insulin sensitivity and slow the absorption of sugar into the bloodstream — making chai a surprisingly smart choice after a carbohydrate-heavy meal.
The Whole Is Greater Than Its Parts
When these spices are brewed together in hot water and milk, they create a synergistic effect that no single spice supplement can replicate. The fat content in milk helps your body absorb the fat-soluble compounds in the spices, while the tannins in black tea add their own mild astringent effect on the gut lining.
“Two cups of masala chai a day keeps the antacids away — at least in our household.
So drink up. Your gut will thank you.