Malabar Black Pepper

The Origin. From the Malabar coast of Kerala, where pepper vines climb shade trees on monsoon-fed hillsides, the same coast that traded pepper with Rome two thousand years ago. One region, never blended.

Harvest. Pepper is a winter harvest here, picked between December and March as the berries turn, then sun-dried until they wrinkle black. Ground in small lots so the oils stay in the pouch, not the factory.

The Test. Every batch is lab-tested before packing, volatile oil and piperine included. Those figures move batch to batch, so they live on your batch's report, matched to the batch number on the pouch, rather than printed here as a fixed claim.

Aroma & Flavour. Coarsely ground, so it's flecked cream and charcoal, not uniform grey dust. Sharp, woody, and floral at once, with heat that arrives late. Freshly ground pepper smells like something; old pepper smells like dust.

In the Kitchen. Add early for warmth and again at the end for aroma that survives to the plate. The backbone of rasam, the finish on eggs and pasta, and the single most improvable ingredient in a dal tadka.

Storage. Keep the pouch sealed, away from light, heat, and steam. Use within 6 to 9 months. Ground pepper loses its volatile oils fastest of all, and that is exactly the part you can smell.

Nothing Added. One ingredient, ground and packed. No papaya-seed filler, no bulking, nothing else.

The Details.

• Single origin: Malabar coast, Kerala
• Net weight: 50g
• Coarse-ground in small lots
• Lab-tested each batch for volatile oil and piperine, report tied to your batch number
• Batch number and best-before printed on every pouch
• Packed under FSSAI licence

Common Questions.

Why is it coarse, not a fine powder? Coarse grinding keeps the volatile oils intact until you use it. Fine factory powder loses its aroma to heat and time.

Is it pure pepper? One ingredient. Black pepper is commonly cut with papaya seeds or husk, so every batch is tested before packing.

How strong is this batch? Piperine and oil values are on the batch report, matched to the batch number. They vary by harvest, so we don't print one fixed figure.

Why 50g? Ground pepper fades fastest. A small pouch you finish quickly beats a jar that goes flat.