Now these look FANTASTIC. I too am a big fan of Chai flavors.

I’m a *huge* fan of cardamom. If you really like it too, I’d suggest getting the whole pods, and then crushing them in a mortar & pestle — there is a discernible difference in taste to fools like me.

Peppercorns & nutmeg are both pretty common (i think mace too), though pepper might taste weird in a baked good like this. I think licorice root is more often used than anise.. but they taste the same!

Incidentally, just tossing these same things in coffee while you brew makes completely delicious ‘indian coffee’. And a stupid trick — stale coffee tastes fresher if you drop in a couple of macerated cardamom pods and peppercorns with the grounds.

I meant CLOVES!!! Cereus, thank you! Ugh, I do hope those who may have written this down already check back!

Imagine chives? EWWWWW!!!

one little question: do you really mean chives, the same little green things i put on my baked potato? i’m scared, but if you swear it’s right, i’ll put ‘em in.