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No. 248 - Indian Black "Tiger Pepper"

Quick Overview

These organic peppercorns are picked just before ripening, in a strictly protected nature reserve in the highlands of the Malabar Coast, located in the state of Kerala in the very south-western India. They are then sun-dried and steam sterilized to preserve the pungent oils. They have a sharp heat, with fragrant notes of pine and citrus and an earthy finish. The levels of flavor and aroma substances such as essential oils are significantly higher than most peppers.

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Details

This extraordinary specialty pepper comes from a strictly protected nature reserve in the highlands of the Malabar Coast, located in the state of Kerala in the very south-western India. It is grown by peasant producer groups far away from any civilization. This original area is known for its rich biodiversity, which also tigers and elephants. The harvest volumes are very low at this traditional pepper plant, but the levels of flavor and aroma substances such as essential oils significantly higher than most peppers. The pepper is hand-plowed and sun-dried.

Additional Information

Common Uses Tiger pepper is excellent with roast meat and fish, for sauces and stews.
History Black Pepper is one of the oldest spices in the world. The history of black pepper in India dates back to the prehistoric times. In the ancient period, black pepper was frequently traded from the Malabar Coast to Middle East, through the Arabian Sea. During the medieval period, black pepper traveled to Europe, Middle East and North Africa from its native place, India. It also started to be cultivated in Java, Sunda, Sumatra, Madagascar, Malaysia, and elsewhere in Southeast Asia, by the 16th century.
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Ingredients No
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Organic No