Black Peppercorn

One of the most used spices around the world and across cuisines, pepper is also one of the earliest known spices. It is native to India’s Malabar coast which includes the western ghats moving southwards from Goa, encompassing Kerala and the coastal regions of Karnataka. We bring you our select varieties of Black, White and Green Pepper. It delivers the hot spicy punch it should but with notes of smoothness. Important qualities of aroma, taste and goodness are present in abundance while the itch in your throat or stomach associated with peppercorns is happily missing.

Our Black Peppercorn – Almost mature berries harvested before turning red. Then sundried to oxidize the outer layer and turning it black. Delivers a fast, hot bite with subtle notes.

Our White Peppercorn – Soaked in running water to allow for decomposition of the outer layer. Once dried out, the outer layer is peeled off to reveal the inner, rough looking white pepper. The process leads to most of the aroma being lost, but the flavour now concentrates very much on the hot, spicy piperine. Can be used in potatoes and salads if you don’t want the pepper to be visible apart from usage in place of black pepper.

Our Green Peppercorn – It has the strongest aroma amongst all of our peppercorn aromas and is the richest in color. They are harvested well before maturity and dried. These must be used quickly as the green color may fade away soon if not preserved in brine or vinegar. Used in Thai and other Southeast Asian recipes apart from the common usage in salads or soups.

Packed and marketed by

Flavour & HuesB-1 Ext./A-39, Mohan Cooperative Industrial Estate, Mathura Road, New Delhi - 110044