What is Sulaimani tea?

Sulaimani is a Malabar-style black tea brewed without milk and flavoured with whole spices — cardamom, cloves, sometimes cinnamon — and finished with sugar and a squeeze of lime. It is traditionally drunk after meals as a digestive and at the Ramadan iftar table.

Why is it called Sulaimani?

The name reflects the drink's Arab association. Locals on the Malabar coast linked the milkless spiced tea to the Arab traders who frequented the ports; Sulaimani (a name meaning 'man of peace') stuck.

Can I use jaggery instead of sugar?

Yes — jaggery gives a deeper, more caramelised sweetness and is traditional in many households. Dissolve it fully and strain well.

When should I add the lime?

Always off the heat, just before serving. Boiling lime juice turns the tea bitter and dulls the fresh citrus note that defines Sulaimani.

Recipe

Sulaimani chai recipe (Malabar spiced black tea)

By Abdulla K P 26 May 2026 PT7M total

Two glasses of golden Sulaimani chai — Malabar spiced black tea served without milk.

The two things people get wrong

First, don’t over-boil the tea — once the leaves are in, two minutes is plenty; longer turns it bitter and dark. Second, add the lime off the heat, right before serving. Lime simmered in the pot loses its brightness and turns the whole glass bitter.

Sulaimani is the natural partner to every snack on this site — read more about the chaya-kadi tea-snack culture it belongs to, or about Sulaimani itself in our glossary.

Recipe

Sulaimani chai recipe (Malabar spiced black tea)

Prep: PT2M
Cook: PT5M
Total: PT7M
Yield: 2 cups
Cuisine: Malabar
Category: Drink

Ingredients

2 cups water
2 tsp black tea (or 2 tea bags)
3 green cardamom pods, lightly crushed
2 cloves
1 small piece cinnamon (optional)
2–3 tsp sugar (or jaggery), to taste
1 tsp fresh lime or lemon juice
A few mint leaves (optional)

Method

Simmer the spices Add the water, crushed cardamom, cloves and optional cinnamon to a saucepan. Bring to a boil, then lower the heat and simmer for 2–3 minutes so the spices infuse.
Add tea and sugar Add the black tea and sugar (or jaggery). Simmer for another 2 minutes until the tea is a deep amber. Don't over-boil or it turns bitter.
Strain Strain into glasses through a fine sieve. Sulaimani is served clear, in a glass, never with milk.
Finish with lime Stir a teaspoon of fresh lime juice into each glass just before serving (add it off the heat so it doesn't turn bitter). Drop in a mint leaf if you like. Serve hot.

Keep reading & shopping

Frequently asked

What is Sulaimani tea?
Sulaimani is a Malabar-style black tea brewed without milk and flavoured with whole spices — cardamom, cloves, sometimes cinnamon — and finished with sugar and a squeeze of lime. It is traditionally drunk after meals as a digestive and at the Ramadan iftar table.
Why is it called Sulaimani?
The name reflects the drink's Arab association. Locals on the Malabar coast linked the milkless spiced tea to the Arab traders who frequented the ports; Sulaimani (a name meaning 'man of peace') stuck.
Can I use jaggery instead of sugar?
Yes — jaggery gives a deeper, more caramelised sweetness and is traditional in many households. Dissolve it fully and strain well.
When should I add the lime?
Always off the heat, just before serving. Boiling lime juice turns the tea bitter and dulls the fresh citrus note that defines Sulaimani.