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.
 
White Pepper processing is a craft in itself, one that requires, time, expertise and precision beginning from its picking. Only the ripe peppercorns, those that have turned completely red from green, plucked in multiple rounds of harvest,, are chosen and separated to make white pepper. The peppercorns are then tied up and soaked in water for 3-4 days to ferment, wherein the water is changed every day. This process helps in the peeling off the outer skin of the peppercorns, when rubbed against a hard surface. Once the outer skin is peeled off and cleaned in water, the pepper is sun-dried 3-4 days. Later the pepper is sorted according to density and any black ones in it are removed. It is then stored in opaque, air-tight containers.  Processed in small batches, the harvest and post harvest activities spans from January to April. All the post harvest activities are undertaken by Graamya at our own facility so that the right procedures are followed and high quality in terms of taste, aroma and hygiene are maintained.