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Wayanad Black Pepper (Kali Mirch) | Bold Malabar Peppercorn, Kerala

₹ 145.00
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Whole black pepper (kali mirch) from Wayanad, Kerala. Bold Malabar peppercorns with high piperine content for layered heat in rasam, biryani, garam masala and pepper chicken.

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This black pepper comes from the spice hills of Wayanad in Kerala, where pepper has been cultivated for centuries. Known as Malabar peppercorn or Tellicherry pepper, these whole kali mirch have a naturally high piperine and essential oil content that delivers heat in layers — sharp at first, then woody and slightly citrusy underneath.

Crack them fresh in a pepper mill over salads, soups, pasta or grilled meats. Use whole peppercorns in biryani, pepper chicken, rasam, chettinad curry and homemade garam masala. Piperine in black pepper is known to support the absorption of curcumin, so pair it with Lakadong Turmeric in golden milk or daily cooking for better results.

These peppercorns are sourced directly from farmer partners in Wayanad and packed close to the harvest to preserve their volatile oils. No artificial preservatives or additives. Explore our Kerala spice collection for more spices from the Western Ghats, including Idukki Green Cardamom and Idukki Nutmeg.

Also available as ready-to-use Black Pepper Powder. Browse our bestselling spices for top picks from customers across India.

Rich in piperine which supports curcumin absorption from turmeric. Aids digestion and stimulates appetite. Natural source of antioxidants. Supports respiratory comfort in traditional home remedies. Contains manganese, Vitamin K and iron.

Weight: 50 g, 100 g, 200 g
Form: Whole peppercorns
Origin: Wayanad, Kerala
Variety: Malabar / Tellicherry
Key Compound: Piperine
Processing: Sun-dried, no additives
Shelf Life: 18 months from packaging

Crack fresh in a pepper mill over salads, soups, pasta or grilled meats.
Add whole peppercorns to biryani, pulao, rasam and chettinad curries.
Use in homemade garam masala, panch phoron or curry powder blends.
Pair with turmeric in golden milk or daily cooking for better curcumin absorption.
Coarsely crush for pepper chicken, steak rub or marinades.

Best before 18 months from packaging.
Store in an airtight glass or steel container.
Keep away from moisture, heat and direct sunlight.
Whole peppercorns retain oils and flavour far longer than pre-ground pepper.

Wayanad Black Pepper (Kali Mirch) | Bold Malabar Peppercorn, Kerala₹ 145.00
Lab-Tested Purity
Lab-Tested Purity
Laboratory testing to ensure uncompromised purity and quality.
No Adulteration
No Adulteration
No artificial preservatives, because nature doesn't need unnecessary additions
Pan India Delivery
Pan India Delivery
Delivering farm-fresh spices across India, right to your doorstep with care.
Single Origin Spices
Single Origin Spices
Handpicked from India's renowned spice-growing regions
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Frequently asked questions (FAQs)

What makes Wayanad black pepper different from regular kali mirch?

Wayanad black pepper is grown in the spice hills of Kerala where pepper has been cultivated for centuries. The tropical climate and high altitude give these peppercorns a naturally higher piperine and essential oil content. The heat comes in layers, sharp at first, then woody and slightly citrusy.

What is the difference between Malabar pepper and Tellicherry pepper?

Both come from the same plant grown in Kerala. Tellicherry pepper refers to the larger, bolder grade peppercorns that are left on the vine longer to fully ripen. Malabar pepper is the broader regional name for black pepper from the Kerala coast. Both are known for their rich flavour and high piperine content.

Why should I use whole peppercorns instead of pre-ground pepper?

Whole peppercorns retain their essential oils and piperine far longer than pre-ground pepper. Ground pepper loses its aroma and heat within weeks of grinding. Cracking or grinding fresh peppercorns just before use gives you the fullest flavour, strongest heat and best aroma.

Can I use these peppercorns in a pepper grinder?

Yes. These whole peppercorns work in any standard pepper mill or grinder. You can also crush them with a mortar and pestle for a coarser grind. For recipes like pepper chicken or steak, coarsely crushed pepper gives the best texture and flavour.

How does black pepper help with turmeric absorption?

Black pepper contains piperine which is known to support the absorption of curcumin, the active compound in turmeric. Adding a pinch of freshly ground black pepper to turmeric milk, curries or any dish with haldi helps your body make better use of the curcumin.