{"product_id":"malabar-black-pepper-single-origin-kerala","title":"Malabar Black Pepper","description":"\u003cp\u003e\u003cstrong\u003eThe Origin.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Test.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma \u0026amp; Flavour.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Kitchen.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNothing Added.\u003c\/strong\u003e One ingredient, ground and packed. No papaya-seed filler, no bulking, nothing else.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Details.\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSingle origin: Malabar coast, Kerala\u003c\/li\u003e\n\u003cli\u003eNet weight: 50g\u003c\/li\u003e\n\u003cli\u003eCoarse-ground in small lots\u003c\/li\u003e\n\u003cli\u003eLab-tested each batch for volatile oil and piperine, report tied to your batch number\u003c\/li\u003e\n\u003cli\u003eBatch number and best-before printed on every pouch\u003c\/li\u003e\n\u003cli\u003ePacked under FSSAI licence\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCommon Questions.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it coarse, not a fine powder?\u003c\/strong\u003e Coarse grinding keeps the volatile oils intact until you use it. Fine factory powder loses its aroma to heat and time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it pure pepper?\u003c\/strong\u003e One ingredient. Black pepper is commonly cut with papaya seeds or husk, so every batch is tested before packing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow strong is this batch?\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy 50g?\u003c\/strong\u003e Ground pepper fades fastest. A small pouch you finish quickly beats a jar that goes flat.\u003c\/p\u003e","brand":"Farmdoor","offers":[{"title":"Default Title","offer_id":55763874840744,"sku":null,"price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7991\/5432\/files\/farmdoor-pepper.png?v=1784307860","url":"https:\/\/farmdoorspices.com\/products\/malabar-black-pepper-single-origin-kerala","provider":"Farmdoor","version":"1.0","type":"link"}