Malabar Pepper

The Malabar Pepper variety has originated as chance seedling in Kerala. The area of production covers all the composite states comprised in the Malabar region of the erstwhile Madras Presidency, which in the present period covers the entire South India.This pepper is classified under two grades- garbled and un-garbled. The garbled variety is black in colour nearly globular with a wrinkled surface, the deepest wrinkles forming a network in the dried fruit. The ungarbled variety has a wrinkled surface and the colour varies from dark brown to black. Black is a flowering vine cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. Malabar pepper has got a sharp, hot and biting taste. It is a warming spice. It is one of the oldest and important spices in the world. The Malabar pepper of Kerala provides a quarter of the world‟s supply of pepper. Malabar pepper is highly aromatic, with a distinctive, fruity bouquet. Malabar Black Pepper has the perfect combination of flavour and aroma.