Black pepper, Storage : Cool, Dry Place

Black Pepper can make your dishes ‘hot’, so hot that Europeans were ready to cross oceans just to get a better access to it's it. 

Black pepper comes from the pepper plant, which are grown in hilly area of Kerala –Idukki districts. These spices are directly procured from farmers those who are not using any kind chemical fertilizers in their farming activities. This pepper is very useful to prepare spicy food and improving digestion.

• Bulk Grade
• Dust Removed Bulk
• Malabar Grade - I (MG-I)
• BOLD Grade
• White Pepper
• Light Berries

To take maximum advantage of the benefits of black pepper, it\'s important that you store in the best way possible. It\'s recommended that you buy whole peppercorn and crush it at home. This not only makes sure that the spice retains its flavour, but also that it lasts longer. Store it in an airtight glass container, and always in a cool, dry, and dark place.

Black peppercorns along with other spices and seasonings used to marinate chicken, fish, and meat. The spice used liberally in Indian vegetarian and chicken curries and in the Middle-East, in meat and rice dishes. They can be employed in the preparation of soups, barbecue sauces, pickling and as a main ingredient in variety of curry powders (Indian garam masala powder). Although preferred in savoury foods, this spice can also feature, albeit, in tiny quantities in sweet preparations like fruitcakes, breads, pies to add a peppery-spice note. In India and Pakistan, black peppercorn powder mixed with salt, and the mixture is a common item found on the serving table in restaurants. The mixture sprinkled over vegetable/fruit salads, chats, lemonades, in soups, etc. Lassi (churned yogurt) is often flavored with this spice-salt mixture in the Punjab province. Cubeb peppers mainly feature in Indonesian curries.