I have been thinking about taking some small jars and putting a variety of portioned whole spices inside (such as black peppercorns, cardamom, cinnamon sticks, cloves). This is so that I can simply grab one when I want to make a quick batch of masala chai instead of having to measure out them out each time. However, the chai uses sugar, which is typically added with the milk about half-way through the boiling process to make the chai.

For this reason, I have been thinking about simplifying things for myself even further, and just adding the portioned sugar to the jar along with the spices. However, I am wondering what effects or differences I should expect (if any) from storing spices in sugar for lengthy period of time. I'm pretty sure that by storing vanilla pods in sugar for a while, you can make vanilla infused sugar, so I'm wondering if this will happen with the other spices I listed? If it does, could this change the overall flavour profile at the end, since I'm not sure how boiling will impact the flavour of spice-infused sugar versus just simply extracting whole spices normally by simmering them.

I will likely end up trying out anyways just to see the outcome, but it would be cool to know what changes (if any) I should expect to the final product, and anything to look out for.