White Pepper

From the high ranges of Idukki 

  Uniqueness of our white peppers  

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From the high ranges of Idukki, the land of spices, whose pepper has been the happy ending to the quests for the best since time immemorial, comes our white pepper. Crafted only from the riped (red) berries using traditional methods from indigenous varieties which have higher oil content, stronger flavour and aroma than their counterparts in the lower ranges, our white peppers are a piece of art. 

Made from only fully ripened berries

Naturally Grown

Indigenous Variety

Delicately processed using traditional methods

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Meet our two indigenous varieties,
Karimunda & Perumkodi

Karimunda

Perumkodi 

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With bigger peppercorns, Perumkodi one of the oldest indigenous variety to be cultivated stays true to its literal meaning: Big Pepper Vine. With milder piquant flavours and heat, the delicate and refined citrusy and fruity notes, it awakens your taste buds. A contributor to the size element to many newer, hybrid varieties, Perumkodi, now a rarity in the farms of Idukki gives you a balanced and distinct taste profile, especially to your less spicy preparations and salads. 

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An indigenous variety, known to be the most flavourful among more than 100 varieties in India, our Karimunda white pepper gives the many flavours and aroma that makes your taste buds dance. Providing rich, complex flavours and exceptional aroma along with strong heat and piquant taste notes, the high ranges and Karimunda is sure a match made in heaven.

How do they taste?

Karimunda

Pungency

Heat

Citrusy/
Fruity notes

Perumkodi 

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Who grows our pepper?

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Both our peppers are grown by Sunny and Rosamma, in the Nedumkandam Panchayat of Idukki District, Kerala at the core of the Cardamom Hills. 

 

Their farm, located at an elevation of 1000m, hosts various indigenous varieties of pepper and all of it are grown using natural farming methods.

 

Being farmers for generation now, and pepper growers for more than 40 years they harvest the right peppercorns with great expertise, care and precision to give us the best of peppers. We have been associated with them for the past 7 years.

Rosamma and Sunny Joseph

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How it reaches you?

Farmer    Us       You

Our farmers cultivate pepper using Zero Budget Natural Farming also known as Spiritual Farming. This farming method focuses on rejuvenating the soil to maintain a forest like condition to grow your crops naturally. And for this rejuvenation process, our farmers use Jiwamrita, a mixture of cow dung and urine of indigenous cows, pulses, seasonal fruits or jaggery/sugarcane juice and a handful of soil, a main component in natural farming.

 

The pepper harvest and post harvest process also requires precision, care and expertise and is just as important as the cultivation. Only the ripe and matured berries (at least one of the berries in the spike has turned red from green) are hand-picked to make black pepper. And so, the harvest is done in multiple rounds and the harvest season spans from January to April. The hand plucked spikes are threshed in a thresher to separate the berries and is sun-dried for 3-4 days. It is then sorted and graded in accordance to density and stored in air-tight, opaque containers. All the post harvest activities are undertaken by Graamya at our facility, thus maintaining precision in all stages of processing. 

Pepper harvest calendar

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July
Berries begins to appear
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September - October
Berries starts turning to dark green
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December - January
Last stages of Maturing
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May - June
Flowering begins
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August
Spraying Jiwamrita
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November
Spraying Jiwamrita
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February - April
Harvesting and Processing
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Both our peppers are grown by Sunny and Rosamma, in the Nedumkandam Panchayat of Idukki District, Kerala at the core of the Cardamom Hills.  Their farm, located at an elevation of 1000m, hosts various indigenous varieties of pepper and all of it are grown using natural farming methods. Being farmers for generation now, and pepper growers for more than 40 years they harvest the right peppercorns with great expertise, care and precision to give us the best of peppers. We have been associated with them for the past 7 years.

Rosamma and Sunny Joseph

Farmer    Us       You

Our farmers cultivate pepper using Zero Budget Natural Farming also known as Spiritual Farming. This farming method focuses on rejuvenating the soil to maintain a forest like condition to grow your crops naturally. And for this rejuvenation process, our farmers use Jiwamrita, a mixture of cow dung and urine of indigenous cows, pulses, seasonal fruits or jaggery/sugarcane juice and a handful of soil, a main component in natural farming.

 

The pepper harvest and post harvest process also requires precision, care and expertise and is just as important as the cultivation. Only the ripe and matured berries (at least one of the berries in the spike has turned red from green) are hand-picked to make black pepper. And so, the harvest is done in multiple rounds and the harvest season spans from January to April. The hand plucked spikes are threshed in a thresher to separate the berries and is sun-dried for 3-4 days. It is then sorted and graded in accordance to density and stored in air-tight, opaque containers. All the post harvest activities are undertaken by Graamya at our facility, thus maintaining precision in all stages of processing.