There is a particular kind of cold evening that calls for something warm and sharp in a mug. Not tea exactly, not quite a hot toddy. In the hills of Meghalaya, that drink is almost always built on ginger.
Makhir Ginger is the variety that grows there, and it makes a noticeably punchier warm drink than the ginger most people have in the kitchen. Here is what makes it different, and three ways to use it.
What Makes Makhir Ginger Different
Makhir Ginger is a variety that grows in the high-altitude regions of Meghalaya in northeastern India. It is smaller and more fibrous than the plump supermarket rhizomes, and in our kitchens it is more pungent and aromatic.
In practical terms: where a recipe calls for a teaspoon of ordinary ground ginger, start with about half that in Makhir and taste from there. It is sharper, brighter, and a little citrusy at the edges rather than simply hot.
Three Warming Preparations
1. Makhir Ginger tea
The simplest, and the one worth learning properly.
- ¼–½ tsp Natural Makhir Ginger
- 1 cup water
- 1 tsp raw honey
- A squeeze of lemon
Start at a quarter teaspoon if it is your first cup. It is easier to add more than to rescue a mug you have overdone.
Bring the water to a gentle simmer, not a rolling boil, and stir in the ginger. Let it steep 5 minutes off the heat, covered, so the aromatics stay in the cup. Stir in the honey once it has cooled slightly. Adding honey to boiling liquid dulls its flavor.
Ground ginger will settle as you drink, which is normal. Give the mug a stir halfway down.
2. Honey and ginger blend
Worth making a small jar of and keeping in the fridge. Stir Makhir Ginger into good local honey, roughly half a teaspoon of ginger to a quarter cup of honey. Let it sit overnight so the flavor comes through. It keeps for a few weeks and goes into hot water, over yogurt, or onto toast.
Our ginger and honey dressing takes the same idea in a savory direction.
3. Makhir Ginger Fizz
For when you want the sharpness cold rather than warm. Full method in our Makhir Ginger Fizz recipe, essentially a homemade ginger ale with a bolder ginger in it.
Beyond Drinks
- Stirred into the aromatics at the base of a curry or dal, with the oil, onion, and garlic
- In our golden turmeric ginger soup, where it cuts the richness of the coconut milk
- Whisked into a marinade with soy, lime, and a little honey
- In baking, where its sharpness carries further than ordinary ground ginger
From Meghalaya
Our Natural Makhir Ginger is a single-origin spice from Meghalaya, ground to a fine powder with nothing else added.
Frequently Asked Questions
How is Makhir Ginger different from regular ginger?
Stronger aroma, sharper and more citrusy in flavor. It is native to Meghalaya and is used in smaller quantities than ordinary ginger.
How much should I use?
Start with about half what a recipe calls for in ordinary ground ginger and adjust. For tea, a quarter teaspoon is a sensible first cup.
How should I store it?
Airtight container, cool dark cupboard, away from the stove. Use a dry spoon.
Where can I buy it?
Natural Makhir Ginger ships across the USA from our online store.
