Out of over 75 cultivars of Pepper cultivated in India, Karimunda variety grown in the high ranges of Idukki is revered to be the most flavourful of all. It has 650+ litre weight and has a stronger flavour and aroma in comparison to others. Grown in the village of Palar, located in the high ranges of Idukki district, Kerala, our pepper vines are cultivated using zero budget natural farming methods. Only ripe peppercorns (which have turned red) are plucked and used to process white pepper. This also ensures greater flavour and density. The fully ripe pepper spikes are threshed, soaked in water for 3-4 days, so that the outer-skin is peeled off. Once, the outer-skin is removed it is sun-dried for 3-4 days, hand-sorted and stored in opaque containers with at most care to avoid any moisture.
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