• 2 lbs demerara suga

• 1 lbs water

• 2 dried chillies

• 2 black cardamon pods

• 1 cinnamon stick

• 6-8 coves

• Stick of ginger sliced

Toast dry spices in a pan. Dilute sugar in water over a low heat. Infuse toasted spices and ginger in sugar syrup for 24 hours. Remove spices from syrup before serving.