Black Pepper Regular (Kali Mirch)

The “Malabar Pepper” has its origin in the Malabar region in the state of Kerala.

The word pepper is derived from the Sanskrit pippali via the Latin piper and Old English pipor. “Malabar Pepper” is further classified under two grades – garbled and un-garbled.

The garbled variety is black in color, nearly globular with a wrinkled surface, the deepest wrinkles forming a network in the dried fruit. The un-garbled variety has a wrinkled surface and the color varies from dark brown to black. Black Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.

The fruit, known as a peppercorn when dried, is a small drupe five millimeters in diameter, dark red when fully mature, containing a single seed.

Pepper “Piper Nigrum” has been used as a spice in India since prehistoric times. It was first cultivated on the Malabar coast of India, in what is now the state of Kerala.

Until well after the Middle Ages, virtually all of the black pepper found in Europe, the Middle East, and North America traveled there from India’s Malabar Region. Pepper finds a place as a medicine in Charaka Samhita. There are even many historical events linking the origin of pepper to Malabar coast. Malabar has always been considered to produce the best pepper.

• Malabar Black Pepper has a sharp, hot biting taste. It is a warming spice.
• It is one of the oldest and most important spices in the world. So important that in ancient times it was used to pay taxes.
• The Malabar Pepper of Kerala provides a quarter of the world’s supply of Pepper.
• Malabar Pepper is highly aromatic, with a distinctive, fruity bouquet.
• It is a special type of pepper which has been allowed to ripen completely so that it develops more flavor, sugar, and size.
• Its aroma is sweet and spicy. Its flavor is rich and bold.