The Black Pepper is known as king of all spices (Piper Nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a Peppercorn, which is usually dried and used as a spice and seasoning, when fresh and fully matured, it’s about 5 mm (0.20) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper.
About Black Pepper Corn
is native to Kerala (southern India) and is extensively cultivated there and elsewhere in tropical regions. Wayanad Black Pepper, considered as the finest Black Pepper in the world. Our Black Pepper farm is located in this area. Vietnam is the world’s largest producer and the exporter of pepper, producing 33% of the world’s crop as of 2016.
Sun-dried and ground peppercorns have been used since antiquity, both for flavors and as traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the modern world as a seasoning and is often paired with salt and available on dining tables in shakers or mills.
How Black Peppercorns is Produced
Black pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the Black pepper, speeding the work of browning enzymes during drying. This process is known as blanching it is a very complicated process only expertise personal can do it in the right manner. The demerit is, it can deactivate the enzymes. The drupes dry in the sun or by machine for several days during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process.
Our process of Black Peppercorns
Is very simple and traditional. Ripen unripe or completely developed pepper berries are harvested from the pepper plants. The berries are separated from the stem by hand, it’s a time-consuming method. Then the berries are trampled under feet to remove from the stalk. Harvesting starts from the month of December and extended until April. On a multiple harvesting system, it may extend to 5 to 6 times. And washed in cold water (in order to retain the nutritive value and other components and to retain enzymes) and sun-dried for 4 to 6 days depends upon the sunlight and then manually sorted and not classified as garbled and un-garbled then stored in airtight containers.
Winnowing Method
Removing dust & dirt and then grading the dried Black Pepper can be carried out with winnowing baskets and sieves
How to determine the quality of Black Pepper corn
We are not concern about the colour. We try to retrieve and obtain a natural colour of Black Pepper. Not trying to enhance the black colour like others. The quality of is determined by the spicy level, not the appearances known as boldness. The quality should be checked by a simple process heat the frying pan roast it for 5 minutes on a medium flame then crush and check the spicy Level.
How the Black Pepper Corn is used
Once the peppercorns are sun-dried, pepper spirit and oil can be extracted from the berries by crushing them. Black Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as Ayurveda as a massage oil and in certain beauty and herbal treatment. In the kitchen, it is used as crushed pepper and powder.
The Following Black Pepper products are available with us.
- The Black Pepper essence oil
- Crushed Black Pepper
- Black Pepper Powder
- Green Pepper
- White Peppercorn
- White pepper powder
How to store Black Peppercorn
The Peppercorns are the best choices to store, They can hold their freshness, flavor and essential oils for longer. Freshly ground pepper is the best option for full flavor benefit.
Peppercorns should store in an sealed container or air tight glass container in a room temperature cool, dry and dark place. If it expose to sunlight it can tend to lose its flavor. Properly stored peppercorn can be viable up to 3 years or more. Storage of black pepper corns is a complicated process. Some other sources say it is infinitive our personal experiences suggest it can be stored for a decade. If some one need current year harvested black peppercorn kindly contact us
Ground Pepper corn can be stored up to 3 months
Brined peppercorn needs to be refrigerated immediately. It can withstand up to one month duration.
Water packed peppercorn withstand up to 7 to 10 days.
Bulk storage is carried out in an cool and dry, dark place in double lined gunny bags.
How to Roast the Black Peppercorn and store
The best practice to store pepper corn. If we roast and stored we can keep the pepper corn away from the fungus.
Place the pepper corn in to a heavy bottom pan over medium heat. Stir the pepper corns continuously around the pan to get even roasting. The time duration is approximately 5 minutes. The roasting is determined by Smokey peppery flavor. Move the Peppercorn in an bowl for cooling, then moved to airtight containers don’t keep it in the pan it will over roast. Roasting the pepper corn can be done just before crushing.
How to remove the fungus from the Pepper corn
Soak the pepper corn and wash it in cold water and dry it in sun light. Don’t soak the pepper corn more than 30 seconds
10 Science health benefit of black Peppercorn
High in antioxidant
Has anti-inflammatory properties
Improve brain Function
May improve blood sugar control
May lower cholesterol level
May have cancer fight properties
Boosts absorption of nutrients
May offer pain relief
May reduced appetite
May promote gut health