Turmeric and black pepper have shared Kerala’s hills for centuries — the pepper vines climb right through the country where turmeric grows. We pair dried turmeric with whole Wayanad peppercorns and let the honey slowly take on both: the deep gold colour from one, the quiet heat from the other. This is the jar that goes into manjal paal, our golden milk.
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
- 1 tablespoon dried turmeric pieces or 2 teaspoons turmeric powder
- 1 teaspoon whole black peppercorns, lightly cracked
The way
- Put the turmeric and cracked peppercorns into the dry jar.
- Pour the honey over and stir once with a dry spoon.
- Close the lid. Stir gently every two or three days for two weeks — turmeric likes to settle.
- Use as it is, gold dust and all, or strain for a clear jar.
One rule: Powder gives a stronger colour but a cloudier jar; dried pieces keep it clearer. Both are right.
Or let us do the waiting — we make a small batch each season. This jar reaches the shop when we open.