Periyar Pepper. Unrivalled.
The fruits of pepper plants are normally harvested in a green, unripe condition and dried until they become black. However, pepper only obtains a fine savour when its grains are harvested exactly at the moment of ripening. This is the case with our pepper. It comes from Kerala, in Southern India, which is especially well known as a spice region because of its climate. Here, the traditional, and, at this point nearly endangered pepper varieties of Karimunda, Vellamunda, and Thevanmunda grow. Pepper sorts, originally native to the jungle, are still cultivated in a traditional manner by small farmers, as they are sporadically replanted in the jungle. The harvest quantity is, therefore, small – the pepper’s aroma, on the other hand, is indescribable. Due to its extraordinarily high amount of essential oils (it adds up to 4.0% and is therefore two times as high as customary peppers), it has an especially noble aroma and a very fine taste. For our black as well as white peppers, the same rule applies: the varieties stem from ecological cultivation; they are pure and without residue; with no added preservatives, they are gently sundried and processed on location.