OUR SPICES

Five spices from the Idukki hills and Kerala’s Western Ghats: green cardamom, black pepper, cloves, cassia cinnamon and dried ginger. These are our core range — the spices we focus on and know best.

We can also source other spices on enquiry. If you need something beyond the five below, tell us the specification and we’ll explore it through our sourcing.

Every consignment ships with an independent certificate of analysis.
KING OF SPICES · PIPER NIGRUM

Black Pepper

Malabar-grown peppercorns, garbled and graded to export standard.

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Black Pepper
ORIGIN & PROCESS

Grown & Graded

Vines climb shade trees across the Western Ghats, where twice-yearly monsoon rain and laterite soil give Malabar pepper its distinctive profile. Berries are hand-picked, sun-dried, then garbled — cleaned of light berries, pinheads and extraneous matter — before grading.

TASTING NOTES

Flavour

Sharp and woody with citrus edges and a lingering heat.

SPECIFICATIONS

At a glance

Botanical name Piper nigrum
Origin Malabar / Idukki, Kerala, India
Grades MG1 · TGEB (Tellicherry Garbled Extra Bold)
Formats Whole peppercorns
Full specification and an independent certificate of analysis provided with each consignment.
Harvesting Black Pepper in Western Ghats
Drying and Garbling Black Pepper
APPLICATIONS

Uses

Table & grinder packs Steak & finishing grinds Masala & seasoning blends Charcuterie & cured meats Cheese rinds Pickling & preserves Ready meals & snacks Piperine extracts
SOURCING ON DEMAND

Beyond our core range

The five spices above are our focus, not our limit. If you’re sourcing other spices from the region, send us the specification and we’ll explore it through our sourcing network.

Make an enquiry