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.
A medley of sweet, sour, salty, bitter, pungent (hot) and astringent (earthy or fermented) flavors are thought to balance the body and mind as well as please the palate.
We test everything we sell. Here’s how we’d use this.
This is a lovely substitute for freshly grated ginger in a recipe— the bold fresh ginger taste makes it an easy swap, and the added complexity helps to take an easy weeknight meal in a new direction. Try it swirled into yogurt for an easy veggie dip, or whisked into salad dressing for a pop of flavor (it’s particularly good with hearty salads filled with carrots, roasted veggies and punchy winter greens). it’s also great as a simple way to add flavor to hearty roasted veggies like squash—just toss with inji puli to taste and voila, an easy side!
The opened jar keeps fo dup to one year in the refrigerator.
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