Nani's Kitchen

Sonth Chai

Not ginger chai. Sonth chai. The distinction matters. Fresh ginger gives you a sharp, immediate heat. Sonth (dry ginger) gives you a deeper, sustained warmth that stays with you through the morning. Two different herbs, two different effects.What You Need 1 cup water 1/2 cup whole milk 1 tsp tea leaves (or 1 tea bag) 1/4 tsp Sendriya Sonth (Dry Ginger Powder) Sugar to taste MethodCombine water and milk in a small saucepan. Add tea leaves and sonth. Bring to a boil on medium heat, stirring occasionally. Add sugar. Simmer for 2 minutes. Strain into a cup. Drink while hot.Nani's note: Add the sonth at the beginning with the water and milk — it needs time to infuse into the liquid. Do not add it at the end like a garnish. The heat during simmering is fine for sonth — the shogaols (the active compounds) are heat stable.Why Sonth and Not Fresh GingerDuring the drying process, gingerols in fresh ginger convert to shogaols — compounds that are more potent for digestive and anti-inflammatory effects and more bioavailable. Sonth is not just dried fresh ginger. It is a distinct herb with a distinct chemical profile. In Ayurveda, Sonth and Adrak (fresh ginger) are classified as separate herbs and used for different purposes. In chai, sonth provides digestive warmth that fresh ginger does not replicate.When to Make ItCold weather. Monsoon. When you are starting to feel under the weather. In place of your regular chai on winter mornings. This is not a health drink that tastes like medicine — it tastes like an excellent cup of chai with more depth.