Black Kerala Pepper

Black Kerala pepper, single-origin from Periyar in India

Black Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.

How to use

Freshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.

Important: our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.

Steak in two steps

1. Before frying, salt the steak with coarse Pakistani crystal salt or coarse Luisenhaller deep-rock salt, do not pepper, otherwise the pepper burns in the pan and turns bitter.
2. After resting, top with freshly ground Kerala pepper, a drop of good olive oil and a pinch of fleur de sel as a finish.

Aroma and heat

The Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the black Tellicherry pepper it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.

At a glance

• Single-origin from Periyar, Kerala (India)
• Fresh-ethereal, medium heat
• Whole peppercorns, ideal for the mill
• Packed in our workshop in Klingenberg am Main
• Without additives

Recipe: beef fillet Kerala style

A classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.

Ingredients for 4:

• 4 beef fillets (180 g each)
• 2 tbsp whole black Kerala peppercorns, freshly coarsely mortared
• coarse Luisenhaller deep-rock salt
• 1 tbsp butter, 1 tbsp olive oil
• 1 sprig of rosemary
• fleur de sel to serve

Method: Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.

Why Kerala pepper? The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.

Goes well with

If you're looking for more seasoning depth rather than pure heat, reach for our pepper blend Sieben, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the Mélange Noir is the compact variant of three black pepper varieties, and our Steakpfeffer Gewürzamt is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the white Malabar pepper is worth a look. If you're looking for a long pepper as a single-variety special guest, you'll find it too. You'll find more in our pepper collection.

Frequently Asked Questions

Where does the Kerala pepper come from?
From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.

Is the Kerala pepper hot?
Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.

Should I buy pepper whole or ground?
Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.

What distinguishes Kerala pepper from Tellicherry?
Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.