Black pepper, cumin seeds, and dried ginger (sukku) should be gently pan-roasted until aromatic. Let them come to room temperature.
Use a spice grinder or mortar and pestle to grind the roasted spices into a fine powder.
Fill a saucepan with water and bring it to a boil.
Pour one teaspoon of the ground spice mixture into the water that is boiling. For several minutes, let it simmer.
If there are any solid particles, strain the spiced water into a cup.
Add jaggery or honey to taste, stirring until dissolved.
To enjoy the warming and calming properties of Sukku Kaapi, pour it into a cup and drink it hot.