Many of the component herbs in chai tea are considered powerful anti-inflammatory agents. The World’s Healthiest Foods website notes that the main constituent in cloves, called eugenol, is a potent anti-inflammatory used to relieve gum pain and general inflammation. According to an article published in the “Journal of Medicinal Food” in 2005, ginger has broad anti-inflammatory properties that make it useful as a natural alternative to nonsteroidal anti-inflammatory drugs. Cinnamon also has known anti-inflammatory action in the body, according to an article published in “Critical Reviews in Food Science and Nutrition” in October 2010.
It’s the little things in life that are good. Chai tea is traditionally taken after meals, due to its digestive-boosting effects. Black pepper supports the pancreas in secreting digestive enzymes, which speed the time it takes the body to digest heavy foods like fats and protein. Ginger is a renowned digestive herb that can curb nausea and support healthy digestion, according to The World’s Healthiest Foods website. Cinnamon is also widely used as a digestive stimulant, according to “Herbal Medicine from the Heart of the Earth.”