Pondicherry Pepper

€3,00 EUR

Weight 50 g 100 g 500 g 1 kg

One of the world's rarest and most prized peppers. Pondicherry pepper is grown near the city of Pondicherry (now Puducherry) in southern India — a region with a centuries-old history of pepper cultivation. Its characteristic is that it is allowed to ripen fully and is usually immersed in oil before drying — this gives it an impressively deep aromatic complexity with woody notes.

The spice we use

Whole black peppercorns (Piper nigrum) from the Pondicherry region, immersed in oil and naturally dried. Raw, without additives. Used whole or ground immediately before use.

Botanical identity

It comes from the plant Piper nigrum, family Piperaceae. It is cultivated in the Puducherry region in southern India, an area that was a French colony and maintained a strong culinary tradition. The custom of immersion in oil gives the pepper its unique aromatic quality.

Aroma, color and taste

Impressively deep, rich woody-earthy aroma with notes of oil, slight fruitiness and earth. Black-brown color. Intense spicy taste with impressive aromatic complexity that lasts after cooking.

How it is used

Excellent as a finishing spice on roasted meats and tartare to highlight its unique aroma. Enhances sauces, vinaigrettes and dark dishes with an impressive aromatic note. Ideal in combinations with butter and olive oil. If you love premium peppers, also check out Banasura pepper from India for an impressive comparison.

Combinations

Pairs perfectly with butter and olive oil in risottos and pasta. With dark chocolate and caramel in sweet compositions for an impressive contrast. With cheese in risotto and cacio e pepe.