Traditionally called inji (Ginger) puli (Tamarind), this ancient herbal jam is a staple at feasts and festivals and has been used for centuries in Kerala, South India as a digestif. Although it’s called a jam, it’s not one in the familiar sense—not jelled or fruity, but with a smooth consistency. This spread has an incredibly fresh, bold ginger flavor—tasting like nothing that’s been preserved in a jar—with a good hit of the spiciness you get from the raw root. The ginger takes center stage here, while the supporting ingredients like fragrant Asafoetida, earthy cumin and mustard are very subtle. It leans in s savory, earthy direction, yet the sweetness of the ginger, tamarind and jaggery evokes the flavor of heavily spiced gingerbread. We can’t find anything on store shelves that compares. The quality and complexity of this jam really sets it apart, making it a quick favorite for dressings, dips and more dishes.