Wayanad · Idukki · Malabar coast
Black Pepper
The king of spices — sun-dried, oil-rich, unmistakably Malabar.
Origin & craft
From the hills to your shelf
Our pepper comes from small estates climbing the Western Ghats — vines trained on shade trees, hand-tended without chemical shortcuts. Berries are picked only when the cluster shows the first red blush, then sun-dried for five to seven days until they curl into the dark, wrinkled corns the world calls Malabar black pepper.
Each lot is winnowed, density-graded and lab-checked for moisture, light berries and piperine content before it leaves our Kochi facility. The result: a pepper that grinds heavy, bites cleanly, and never tastes flat.
Specifications
Quality benchmarks
- Moisture
- ≤ 11%
- Bulk density
- 550–580 g/L
- Piperine
- ≥ 4.5%
- Volatile oil
- ≥ 2.0%
- Light berries
- ≤ 2%
- Extraneous matter
- ≤ 0.5%
Grades
What we ship
- MG 1 — Malabar Garbled
Cleaned, sieved, uniform colour. The everyday workhorse for grinders and retail.
- TGSEB — Tellicherry Garbled Special Extra Bold
Our largest, heaviest berries. Premium origin pepper for chefs and specialty roasters.
- Pinheads
Smaller, intensely aromatic berries — ideal for spice blends and rubs.
In the field
A closer look at our black pepper.
Packed for your brand
Custom packaging, export-ready logistics.
Bulk jute, vacuum-sealed master cartons, or your private-label retail pouches — palletised, fumigated and shipped FOB Kochi to ports worldwide.
Food safety certified
Export-grade compliance
Source black pepper
Bring Black Pepper into your supply chain.
Tell us your volume, packaging and destination port — we'll send specs and a sample within 48 hours.
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