BY JX HARVEST
BY JX HARVEST
Stories from the hive
Cheruthen, rubber honey, native bees and the rhythm of a beekeeper’s year.
How We Infuse: Cardamom Honey
Cardamom comes down to us from the high ranges — the same hills that named the Cardamom Hills. It is the gentlest infusion we...
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How We Infuse: Turmeric & Black Pepper Honey
Turmeric and black pepper have shared Kerala’s hills for centuries — the pepper vines climb right through the country where turmeric grows. We pair...
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How We Infuse: Honey & Ginger Elixir
Ginger was the first infusion we ever made, because it is the one every Kerala kitchen already believes in. Chukku kaapi, inji curry, the...
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The Celebration Spoon — Honey-Soaked Cashews
Kerala grows the cashew and the bees make the honey — this jar simply introduces them. The recipe takes one minute and no stove...
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Honey-Ginger Glaze for Roasted Vegetables, Paneer or Fish
Proof that an infusion jar belongs beside the stove, not only beside the kettle. Jar: Honey & Ginger Elixir · 1 tray Ingredients 2...
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Evening Calm Cup with Cinnamon, Tulsi & Lemon Honey
Some recipes are mostly ritual. This one asks only that you hold the cup with both hands — that part matters. Jar: Honey with...
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Nellikka Honey Morning Bowl
The grandmother’s jar meets a modern breakfast: gooseberries kept in raw honey, swirled through cold curd in golden ribbons. Jar: Honey Amla (Nellikka) Preserve...
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Monsoon Chukku Kaapi (Dry-Ginger Coffee) with Honey
When the monsoon drums on the roof, Kerala reaches for chukku kaapi — the spiced dry-ginger brew that is coffee only in name. The...
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First-Light Ginger Honey Water
The oldest morning ritual in our hills needs only a glass, warm water, and a spoon. We simply put the ginger and the honey...
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