Description
Sourced from the fertile hills of Sri Lanka, our Ceylon black pepper is renowned for its sharp bite, rich aroma, and early-harvest freshness. Handpicked from high-density pepper vines, these deep-black berries are a sign of expert cultivation and traditional sun-drying techniques.
Known globally as the “King of Spices,” black pepper has a history spanning thousands of years—from ancient trade routes to modern kitchens. The early-harvested peppercorns in our collection are selected while still green, then naturally cured to achieve their signature hotness and vibrant flavor.
Sri Lanka’s pepper-growing regions—such as Matale, Kandy, and Kegalle—are ideal for producing export-quality pepper with high piperine levels and bold aromatic compounds. Whether used whole, ground, or as an extract, black pepper is essential for flavoring food, manufacturing essential oils, and producing pharmaceutical-grade compounds.
Our black pepper is ideal for grinding fresh in a pepper mill or incorporating into spice blends, pickles, sauces, and marinades.
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