Kerala black pepper hails from India. Beneath its vegetal aroma reminiscent of broth, discover a pepper that is delicate, intense, and spicy. Enjoy it liberally on roast beef, sardine papillotes, or braised salmon.
This pepper is particularly suited to grilled meats, fish, vegetables, or in sauces and marinades. Add it to soups, pasta dishes, or stews to enhance the depth of flavor. It can also be sprinkled on salads, roasted potatoes, or cheeses for an extra kick.
Kerala black pepper stands out with its intense flavor and complex aromas. It combines notes of spicy heat, wood, and ripe fruit with a slight bitterness at the finish. This pepper offers a subtle but persistent warmth.
This pepper originates from Kerala, a region on the Malabar Coast known as the "Spice Coast" in southern India. In 1708, the British built a formidable fort there to control the region's spice trade, including the famous black pepper, as part of their colonial empire. The Malabar Coast is the birthplace of pepper and is the wettest region in southern India, with exceptional soils. It produces nearly 70% of India's spice output, making it a true "spice paradise."
Allergen | Absence |
---|---|
Native country | INDE |
Genus and botanical species | Piper nigrum |
Ingredients | black Kerala pepper |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |