Taste and flavour

Tellicherry is a black pepper with a long ripening period. It is harvested when the pepper fruits are completely mature and their aroma is fully developed. Because of this, it has a very distinctive and strong flavour, different from other types of black pepper. Tellicherry pepper contains a strongly aromatic essential oil with the active ingredient piperine, found in all kinds of black pepper and which determines its appreciated spiciness.

Advice for use

– Tellicherry pepper should be kept in a cool, dry place, away from sunlight, in a sealed container
– Tellicherry pepper is used in the same way as black pepper: as whole peppercorns, ground or crushed in a mortar.
– If you want to use whole peppercorns, you can add a couple of grains of Tellicherry pepper into a filter bag and leave it immersed during the last 15 minutes of cooking and remove it before serving.
– It is therefore ideal as a unique spice, for example, for steaks, tenderloins, tartar, poultry liver, mountain cheese, parmesan, goat’s cheese or tomato-based dishes.

Origin and history

Tellicherry pepper is grown only in the Thalassery province, not far from the eponymous Indian port city. This city is located on the coast of Malabar in southwestern India, in the area from which all the right pepper plants originate. In the Middle Ages and later, genuine pepper was considered the most precious and delicious spice.