Pondicherry pepper | whole

Tamil Nadu (until 1969 Madras) is the southernmost state of India. The climate is hot and humid all year round and the average annual temperature is over 28 degrees. The region is very fertile and almost half of the land is used for agriculture. Even though the neighbouring state of Kerala with the famous Malabar Coast has a much higher reputation for great pepper qualities, the peppers from Tamil Nadu are equal to them. While most of the agricultural use takes place in the flat coastal regions, the small pepper farms are mostly located in the hinterland of the up to over 2600 meters high mountain formation. The climatic conditions are perfect for the old pepper varieties and thank them with great qualities. The black Pondicherry pepper is picked shortly before it is fully ripe and dried in the sun. The strong, warm pungency and the full-bodied aroma make this pepper a true all-rounder in the kitchen. Grilled foods, such as steaks or poultry, stews, salads, soups and sauces are given a balanced pungency by this delicious companion.