Black Pepper Malabar

Piper nigrum — Kerala (Malabar Coast), India

The pepper plant is a flowering vine (Piper nigrum). For black pepper, berries are picked close to ripeness and sun-dried; the green-to-red outer skin wrinkles and turns deep brown-black. Malabar designates classic Indian origin from Kerala’s western coastline—renowned for a warm, woody profile with gentle citrus-peel highs and steady, rounded heat.

• Botany: Piper nigrum • Family: Piperaceae
• Origin: Malabar Coast (Kerala), India
• Processing: nearly ripe berries, sun-dried to black
• Profile: woody, slightly piney core; citrus zest top notes; clean, balanced heat
• Best use: grind fresh; bloom briefly in fat for sauces

Aroma & Taste

Malabar black pepper delivers classic pepper warmth with woody depth and a subtle grapefruit/orange-zest lift. Heat is present but not harsh, making it versatile for both cooking and finishing.

Culinary Uses & Pairings

• Grill & pan: coarse-cracked for steak crusts; finish lamb, pork and roasted mushrooms.
• Sauces & pan juices: bloom in butter or oil, then deglaze with stock, cream or wine.
• Seafood & veg: crack over tuna, scallops, asparagus, cabbage and potatoes.
• Soups & stocks: add whole peppercorns early; crack at the end for aroma.
• Baking: fine grind in crackers, cheese biscuits and savory shortbread.

How to Use

• Grind by need: coarse for steaks/salads; medium for soups; fine for silky sauces.
• Bloom gently: warm cracked pepper 10–20 s in fat; add liquid promptly to avoid scorching.
• Whole peppercorns: use in sachets/tea-balls for broths; remove before serving.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly cracked per portion.
• Dry rubs: 1–2 tsp coarse grind per 250 g (9 oz) meat.
• Stocks/soups: 6–10 whole peppercorns per 1 l (4 cups) base; adjust to taste.

Ingredients & Allergens

Ingredients: Black peppercorns (Piper nigrum), Malabar origin.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Keep airtight, cool, dry and away from light. Whole peppercorns stay vibrant 18–24 months; grind only what you need.

Substitutes & Notes

Other high-quality black peppers (e.g., Tellicherry, Sarawak, Vietnam) substitute well—nuances vary. For extra brightness, finish with a whisper of lemon zest.

FAQ

Is Malabar pepper very hot?
Medium, balanced heat with woody depth and citrus highlights—more fragrance than burn.

When should I add it?
Early for rounded warmth in braises and stocks; freshly cracked at the end for vivid aroma.

Can I use mixed pepper blends?
Yes—combine Malabar black with a few red or green peppercorns for color and extra brightness.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de