Tellicherry black pepper, coarse cracked TGSEB

Product description

Discover Tellicherry pepper from Kerala, one of the most aromatic varieties of black pepper from India. For this Biova specialty, almost fully ripe peppercorns are coarsely cracked, creating a rustic, granulated texture with colours ranging from black to reddish-brown.

Thanks to the late harvest as a late-picked pepper and the careful processing at Biova, it develops a warm, multi-layered aroma with well-balanced heat. The coarse grind releases flavour quickly, making this pepper particularly interesting for foodservice, high-volume users and demanding home kitchens.

In the kitchen, this cracked pepper is ideal for steaks, roasts, vegetable stir-fries, sauces and marinades. Add the coarse granules preferably towards the end of cooking or directly at the table to highlight seasoning, texture and appearance.

Origin

The pepper comes from the Periyar Nature Reserve in the southern Indian state of Kerala on the Malabar Coast. Tropical climate, nutrient-rich soils and shade trees create ideal conditions for premium pepper vines, from which Biova sources selected lots.

Cultivation / processing / harvest

The plants grow on supports in the shade of taller trees and are harvested when almost fully ripe, once the berries have turned reddish-brown. After harvesting, they are gently sun-dried, cleaned, carefully graded and then coarsely granulated to achieve an even cracked texture.

Special features

As Tellicherry late-harvest pepper, only a small part of the crop reaches the TGSEB quality grade. The combination of fully ripe harvest, gentle drying and coarse granulation gives this Biova pepper its warm, slightly nutty aroma and makes it particularly attractive for professional kitchens.

Differences in origin and processing

Compared with standard pepper harvested earlier, this Indian specialty is more intense, less sharp-edged and noticeably more complex in flavour. The cracked, granulated form ensures faster flavour release and a distinctive texture that enhances dishes both visually and in terms of mouthfeel.

Taste & aroma

On the palate, it shows a robust, warm pepper flavour with balanced, lingering heat. Nutty and woody notes and a subtle sandalwood- or tea-like spice shape the profile, while the aroma is intense, spicy and long-lasting.

Suggested uses

• Seasoning steaks, roasts, game and poultry before or after cooking with a coarse pepper heat
• Finishing sauces, soups, stews and marinades with a visible, coarse granulated texture
• Refining vegetable stir-fries, pasta, grilled vegetables or cheese boards with aromatic accents

Product specification

• Country of origin: India
• Grind size: granulated / cracked / coarse
• Colour: black to reddish-brown