Ginger was the first infusion we ever made, because it is the one every Kerala kitchen already believes in. Chukku kaapi, inji curry, the piece of ginger in every sambar — the root is family here. We slice and dry it slowly, then let it sit in raw honey until the honey turns warm and bright on the tongue.
The home method
A small home jar, the way we would tell a friend to make it. Our own batches follow the same idea — with a few stubborn habits we keep to ourselves.
You need
- 1 clean, completely dry glass jar
- 250 g raw honey
- 2 tablespoons dried ginger pieces (chukku), lightly crushed
The way
- Lightly crush the dried ginger so the honey can reach inside the pieces.
- Drop the ginger into the jar and pour the honey over it, leaving a little room at the top.
- Close the lid and turn the jar upside down once a day for two weeks.
- Taste at two weeks. Leave the ginger in for a stronger jar, or strain it out for a cleaner one.
One rule: Use dried ginger, never fresh — fresh ginger carries water into the jar, and water is the one thing honey cannot forgive.
Or let us do the waiting — we make a small batch each season. This jar reaches the shop when we open.