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Parameswaran's Black Peppercorns. When we opened a jar we were nearly bowled over by a sudden burst of aroma which conveyed the essence of black pepper: fresh and hot with dark mysterious undertones. The very large, very black peppercorns taste rich, fruity and intensely pungent, with a lip-searing heat that lingered awhile. They tasted of the sun, as if they had been plucked and dried yesterday.
This exceptional pepper is grown on a small organic family estate on the Wynad plateau in Kerala, which produces India’s finest black pepper. In a valley that abounds with elephants and the occasional tiger, the peppercorns are left to ripen on the vines longer than usual. When the green spikes are flushed with red, they are hand picked and laid out on mats to dry in the sun until they turn black. To reach the peppercorns, the men harvesting them put up long bamboo poles to climb so as to not break the peppercorns from the vine.
The result is a premium black pepper with unparalled intensity of flavor and aroma, fit for a rajah’s palate. This is the pepper you would use for Steak au Poivre for an unforgettable taste.