Chukku Karupatti
சுக்கு கருப்பட்டி
Dry Ginger Palm Jaggery
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Bite-sized cubes of palm jaggery infused with the warming goodness of dry ginger and black pepper. A traditional winter preparation in Tamil homes.
- Dry Ginger & Pepper
- Warming Spice Blend
- Winter Favourite
Chukku Karupatti: Palm Jaggery with Dry Ginger and Pepper
How it is made
Palm nectar is reduced the same way as plain Karupatti. Near the end of the boil, ground dry ginger and black pepper are folded through, so the spice is distributed evenly rather than sitting on the surface. The mixture is then set and cut into small cubes rather than poured into large moulds, which is why Chukku Karupatti looks different from a block of plain Karupatti.
What it tastes like
The palm caramel comes first, then the ginger heat builds, with pepper behind it. Noticeably spicier than plain Karupatti and less straightforwardly sweet.
How to use it
Most often dissolved in hot water or milk as a spiced drink, particularly in the mornings and during the monsoon. It also works well grated over porridge or stirred into strong tea.
Storage
As with plain Karupatti, keep it airtight and cool. The spices do not shorten its life, but they will lose sharpness after several months, so it is best used within the season.
