Pepper Reborn - Green Peppercorn

One of the most used spices around the world and across cuisines, pepper is also one of the earliest known spice. 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 from the tribal communities of the same areas. Our peppercorn is smaller than the traditionally valued 8mm one however we mark our quality not on size, but on the flavour. It delivers the hot spicy punch it should but with notes of smoothness. While all the aroma, taste and goodness are present, the unmistakable itch in the throat that comes along with many pepper varieties is non-existent in ours.

Our green peppercorns have the strongest aroma amongst the three peppercorn varieties we have and are also 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.

Give me some ideas where I can use it –

• Salads
• Teas and Natural Immunity Boosters
• Meats and curries
• Lentils and Soups
• Desserts

Did you know -

All the varieties of peppercorn come from the same pepper vine. The pepper plant is a climber and may reach heights of up to 10 meters in ideal growing conditions - fairly high temperatures, shade and plentiful rain. Fruits (referred to as berries or drupes) grow in spikes of about 50-150 blossoms each that appear like grapes but smaller and round. The eventual colour and associated properties that differentiate black, white, red and green pepper depends on the time of harvesting relative to the growth stage of the berries and the drying process that follows.

Packed and marketed by: Flavour & Hues
B-1 Ext./A-39, Mohan Cooperative Industrial Estate, Mathura Road, New Delhi - 110044