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15% off
House PickA Grade

Black Pepper

Bold, aromatic whole black pepper from Kerala

₹389₹44913% off

You save ₹60

Price for 250g

Inclusive of all taxes

Total savings ₹60
Total MRP
₹449
Product discount
₹60
Shipping
Free over ₹499
Total savings
₹60
250g, ₹389, 13 percent off
Best Value
Quantity
1
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Direct from Kerala
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Key highlights

  • A Grade
  • Single Origin
SKU
SPI-BLK-002
Net weight
100g
Origin
Kerala, India

Overview

Premium whole black pepper with a bold aroma, warm pungency, and rich natural flavour. Carefully selected for everyday cooking, marinades, spice blends, soups, curries, and freshly ground seasoning.

Ingredients

  • Black Pepper (100%)

Allergen info: No known allergens

Nutrition Facts

Nutritional information
Energy251 kcal
Protein10.4 g
Carbohydrates64 g
Total fat3.3 g

Usage Instructions

  • Add during cooking to build the base, or as a finishing spice for maximum aroma.
  • Start with ½ tsp per serving and adjust to taste.
  • Toast briefly on a dry pan to release the essential oils.

Cooking Tips & Pairings

  • Bloom in warm oil or ghee before adding other ingredients.
  • Store the working spoon dry — moisture dulls aroma fast.
  • Grind whole just before use for the freshest flavour.

Best pairings

  • Curries
  • Marinades
  • Rice & biryani
  • Chutneys
  • Spice blends

Storage & Shelf Life

Store in a cool, dry place away from direct sunlight. Keep in an airtight container after opening.

Shelf life: best within 24 months of the manufacturing date.

Origin & Sourcing

Region
Kerala
Country
India
Packaging
Pouch

Grade & Flavour Profile

Spice grade: A Grade

Why Choose This Product

  • Single-origin from Kerala
  • Grade: A Grade

Frequently Asked Questions

Where is this product sourced from?

It is sourced from Kerala, India.

How should I store it?

Store in a cool, dry place away from direct sunlight. Keep in an airtight container after opening.

What is the shelf life?

Best used within 24 months of the manufacturing date.

Does it contain allergens?

No known allergens

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