Pondicherry pepper whole

also: red kerala pepper, pondichery pepper, puducherry pepper, true red pepper

Description:
As the name suggests, this pepper originates from the Pondicherry area, a city in the Indian state of Tamil Nadu on the Bay of Bengal. A special process makes it possible to produce this specialty in dried form. The difficulty is to prevent the fully ripe pepper berries from rotting. Unlike white pepper, which is also harvested fully ripe, this pepper includes both pulp or kernel as well as the skin, which is responsible for the pepper's pungency due to the high piperine content.

We recommend using this rarity exclusively for seasoning dishes. The very pronounced pepper aroma and fruity spiciness harmonize perfectly with short roasted meat, glazed fish, heavy sauces for game as well as salads of any kind.

Usage:
The aroma of pepper is not heat resistant. Because of this, pepper should not be overcooked, for example, in braised dishes, as this would result in the loss of its fine aroma.

The whole pepper berries can be crushed with a pepper mill or mortar. Due to the sharpness, dose carefully.

Aroma/Taste:
Intense peppery, fruity, spicy.

Harmonizes with:
Almost all spices

Origin:
India