Ground Malabar pepper

Malabar pepper is one of the oldest and most well-known peppers in the world. It originates from the Malabar Coast in southern India, the region that gave its name to the spice route. In ground form, it is ready to use without a pepper mill.

The spice we use

Ground black Malabar peppercorns in a fine powder. Raw, without additives. The ground form makes it easy to sprinkle directly onto any dish.

Botanical identity

It comes from the plant Piper nigrum, family Piperaceae. It is cultivated on the Malabar Coast of Kerala, one of the most famous pepper regions for centuries. This region gave its name to the quintessential historical "spice route".

Aroma, color and taste

Intense, rich and earthy aroma with slight woody notes. Black-brown color. Intense spicy taste with depth and earthy complexity that lingers after cooking.

How to use it

Its ground form makes it extremely easy to use as an everyday black pepper for those who do not have a pepper mill. It elevates sauces, vinaigrettes and marinades. Excellent in soups and risottos. If you love premium peppers, also check out Pondicherry pepper for an impressive alternative.

Combinations

A classic combination with butter and olive oil to finish stews and risottos. With cheese in al dente pasta for an impressive aromatic note. With yogurt and lemon on grilled fish.

Natural appearance

Fine black-brown powder with an impressive aromatic range in an open container.

Storage

In a closed container, away from light, moisture and heat. Use quickly for a stronger aromatic intensity than whole peppercorns.

Precautions

It belongs to the Piperaceae family. Allergy to black pepper is rare but exists. During pregnancy or while taking anticoagulants, consult a doctor.

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