Whole Black Pepper
Black pepper is known as Kali Mirch in Hindi. Black pepper is native to South India and is extensively cultivated there and in other tropical regions. Peppercorns are often categorized by their place of origin. Two types come from India’s Malabar Coast: Malabar and Tellicherry. Tellicherry comes from grafted Malabar plants grown on Mount Tellicherry. Black pepper is one of the most versatile spices used in several kinds of savoury cooking. Black peppercorns along with other spices and seasonings are used to marinate chicken, fish, and meat. They can be used in the preparation of soups, barbecue sauces, pickling and as a main ingredient in a variety of curry powders (Indian garam masala powder). In India, black peppercorn powder is mixed with salt, and the mixture is a common item found on dining tables in restaurants. The mixture is mostly sprinkled over vegetable/fruit salads, chats, lemonades, and soups. Lassi (churned yogurt) is often flavored with this spice-salt mixture in the Punjab province. Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve its spiciness longer. Pepper can also lose flavour when exposed to light. Once ground, pepper’s aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason.