The cardamom pods cracked under my mortar, releasing that sharp, almost eucalyptus brightness that always catches me off guard. I'd bought them on impulse yesterday—the small glass jar tucked between turmeric and star anise—thinking I'd finally attempt masala chai the way my college roommate Priya used to make it.
I started with black tea, too much of it, actually. The first batch turned so dark and astringent I had to pour it out and begin again. This time I measured more carefully: four pods, ginger sliced thin as paper, a cinnamon stick that smelled like December. The milk foamed as it heated, and I watched the spices release their color into the pale liquid, turning it gold, then amber.
What surprised me wasn't the flavor—though it was warming and complex, the cardamom playing off the ginger's heat—but the memory it unlocked. Suddenly I was back in that cramped dorm kitchen at 2 a.m., Priya boiling chai while we studied for finals, her hands moving with the kind of confidence I'm only now beginning to understand. She never measured anything. "You'll know when it's ready," she'd said, which had frustrated me then.