NO FILLERS.
JUST FIRE.
Jerkywings started in a Bangalore kitchen with two crates of ghost peppers and a stubborn belief that pickle should taste like the place it came from.
- 01
Sourced at peak
We buy whole harvests from growers in Nagaland and the Nilgiris rather than picking through grades at a mandi. If the crop is off, we skip the batch.
- 02
Cold-pressed, never heated
Mustard oil goes in raw. Heating it kills the pungency that makes an Indian pickle taste like an Indian pickle.
- 03
Sun and time
Jars rest on the terrace for 14 to 21 days. Salt draws the water, the oil takes over, and the heat rounds out.
- 04
Sealed by hand
Every jar is filled, topped, wiped and labelled by a person. Batch numbers on the lid trace back to the day it was packed.