USE IT: Heavy on the cinnamon but with lingering notes of ginger and cardamom, this chai blend has a softer bite than most. We specifically call for it in our Chai Raisin Bagels but consider subbing it in for the 1½ teaspoons cinnamon called for in the Carrot Cake Loaf or for the 1 teaspoon Chinese five-spice powder in our Sweet Potato Bars. All of these recipes are found in our September/October 2019 issue.