Everest Dry Ginger Powder 100g

Neer mor at the temple gate in May, a pinch of sukku floating on top.

• What: Dry ginger powder (sukku podi)
• Pack: 100 g
• Brand: Everest, Mumbai, since 1967
• Best for: Kashayam, chai, sweets, neer mor

Dry ginger, also called sukku (Tamil) · chukku (Malayalam) · shunti (Kannada) · sonti (Telugu) · saunth (Hindi) · sunth (Marathi) · sooth (Gujarati) · sund (Punjabi) · shukno ada (Bengali).

What it is

Everest Spices was founded in 1967 by Vadilal Shah and is based in Mumbai. It makes ground spices and blends, and is one of India's leading branded spice makers. This is its dry ginger, ground: sukku podi in a Tamil kitchen, saunth up North.

Dry ginger is warmer and sharper than fresh, with a slow heat that comes after the first sip. A pinch goes into kashayam, chai, sukku kaapi, athirasam and jaggery sweets. Choosing between ginger? Sukku podi for drinks and sweets; fresh ginger paste for curries; Narasu's sukku coffee if you want the drink ready-mixed.

Tip: Add it at the end of boiling, not the start. Long boiling makes it bitter.

Goes well with: Palm Era's Palm Jaggery Powder, Heera Black Pepper Whole, Swaad Green Cardamom

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