Malabar pepper ceramic pot

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Black Malabar pepper comes directly from the Indian pepper coast and is one of the best pepper varieties that grow in the highlands of the Indian Malabar coast. The peppercorns have a slightly greenish tinge and are very aromatic and hot. Together with Tellicherry pepper, it is considered one of the best varieties in the world.

It is particularly appreciated for its hot and full-bodied aroma, which harmonizes wonderfully with its fruity, ethereal freshness and develops a pleasant warm spiciness. Our Malabar pepper can be used wherever a peppery and ethereal freshness is required, such as in salads, with grilled food such as steaks or poultry, but also as a finishing touch to blanched vegetables.

If you crush it, you can see a slight green tinge inside the pepper berry. This is a sign of freshness and craftsmanship; pepper harvesting and processing is still done by hand.

Incidentally, the pepper bush originally comes from the hinterland of the south-west Indian Malabar coast and was already mentioned in Sanskrit literature, which replaced Vedic literature around 1000 BC. Indian missionaries spread it throughout Southeast Asia in the course of the first millennium AD. The Malabar Coast is also known as the Pepper Coast, as it is considered the cradle of pepper.