Black pepper, Storage : Cool, Dry Place

Pepper is one of the oldest and best-known spices in the world. Indigenous to India pepper is popularly known as the King of Spices. From time immemorial, India has always reigned supreme in the production & export of this most exotic and renowned spice in the world.

Pepper plant is a perennial climber with dark green leaves and spikes of white flowers. The peppercorn is a berry like drupe, about � cm in diameter, green when unripe and then red. Black pepper comes from whole fruit, picked just before they are completely ripe and dried.

It is ideal for planting in the ground as well as in a container. Peppercorns are very strong in aroma and taste and can be stored for many years without losing its flavor. It is commonly used in all dishes as a very popular spice and in canned foods as a flavoring agent. It has medicinal properties for fighting colds, flu and infections, to energize, increase circulation, to warm and relieve muscle aches and stiffness etc.

The fruits are treated in many ways. The green fruits are sun dried for 7-10 days until the flesh around the single hard seed is wrinkled and become grayish black, then ground into black pepper or sold as whole peppercorns. The green pepper picked much earlier before ripening is air dried and used as such.

Harvesting Season: October � February

• MG1
• TGEB & TGSEB
• Wayanad Pepper
• Green Pepper In Brine
• Freeze Dried & Dehydrated Green Pepper

Variety: Cracked, Coarse Ground, Ground, Fine Ground