Wayanad Estate Black Pepper (Whole)

The Story

“These peppercorns come from a small estate in Wayanad where pepper vines grow alongside cardamom, coffee, and wild banana. Harvested at full ripeness, sun-dried for 5 days. The aroma when you crack one open is unlike anything from a supermarket shelf — floral, sharp, with a slow-building heat. One of the most terroir-driven spices India produces, and almost impossible to find at this quality outside Kerala.”

Ingredients

How to Use

Crack fresh into rasam, pepper chicken, or chettinad kuzhambu. Best used whole in biryanis and slow-cooked curries.