Black Peeper Manufacturer and exporter of India

Black pepper is the “king of spices.” In US multi-cuisine restaurants serve food with black pepper powder and salt importantly. Both whole seeds and pepper powder enhance the flavor in any food preparation. The chavicine resin in pepper gives the hot sensation in our tongue when consumed.

The brandy contains Piperine. The same alkaloid present in peppercorns to give the hot effect. It contributes pungency to the pepper, while the volatile oil gives the flavor. Black pepper tastes tangy or spicy.

Piper nigrum shrubs yield black peppercorns. Though India and Brazil are the largest cultivators, it is also cultivated in Indonesia, Malaysia, Sri Lanka, and Vietnam. The corns are fine ground to get black pepper powder. Black pepper is a highly aromatic spice that gives an excellent taste when ground in the garam masala powder.

Ojyo Black pepper is added with garam masala items, north Indian items, enriched spicy vegetarian and south Indian dishes.

The spice added in non-vegetarian items makes them relishing.

Black pepper is used in marinades and sauces. Sometimes it replaces white pepper where you are ready to compromise with the black flakes.

This also has medicinal values. The combination of pepper and basil leaf relieve chest congestions and asthmatic condition.

Garnishing on top of a few Chinese and north Indian items is delectable.

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In India, black pepper is known as karumilagu, kaali Mirchi while internationally it is called

Chinese: hēi hújiāo

European Spanish: pimienta Negra

French: Poivre (noir)

Italian: Pepe Nero

European Portuguese: pimenta-preta

Spanish: pimienta Negra

Ojya black pepper is obtained from the farmers of Kerala. We get the product from Wayanad and Idukki regions.

50 gms, 100 gms

Harvest for a specific time under certain conditions. Pepper is a common spice that we use in everyday life. If the cultivation is not proper the end result will also not be good. Once we notice the scarlet red color berries indicating maturity they are ready for harvesting.

The berries are hard to touch. Pluck and dry these berries. The process is called Fermentation. Drying leads to the enzymatic reaction causing oxidation and good black color.

Threshing the corn manually separate the spikes and trampled with sticks or stamping. Remove the waste spikes and the specks of dust. They are collected in Muslin cloth or bamboo baskets and boiled in water for 7 minutes to restore the black color of the berries.

If the berries are not blanched the color turns brown. This suspect for adulteration. Later, it is sun dried over the clean, dry place for 4 to 7 days time. Winnowing and grading are carried out, and then grinding is done.

Pack the pepper in airtight packs and keep the moisture percentage lesser than 12%. The spice is packed in different weight for convenience. The different sizes are 25 grams, 100 grams, 200 grams, and 500-gram.

These are available in sealed packs to keep its natural freshness. It is also available in containers and tampered packs. Store the spice in a cool dry place for long life.

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