Pepper

Climbing vine Piper nigrum, is the source of pepper in Sri Lanka. Dried berries are the source of pepper. It was used in many cultures over thousands of years as a ingredient in food, medicine and immune booster. Black pepper used to add its own fire to the dishes even before introduction of chili to Sri Lankan cuisine.

There are wide varieties of pepper found in Sri Lanka and there are some wild relatives of pepper growing in the country and it is likely that these varieties are native to the country. With the pepper trade some varieties were introduced to the country. Ceylon Pepper has the highest amount of piperine among the black pepper varieties found in the world. Now Sri Lanka has some interesting varieties which give round the year harvest.

The weather and soil have a greater effect on the taste of peppercorn and the level of piperine, the alkaloid responsible for the pungency and aroma of pepper. It grows mainly in low country and mid level where the climate is cooler. Ceylon pepper taste similar to Malabar pepper. Black pepper and white pepper comes from the same source but by different processing methods give the final outcome.

Pepper is known for its health benefits including its antioxidant properties. It has anti-inflammatory properties which is enhanced when combined with turmeric and ginger. Pepper helps in digestion and increases absorption of nutrients. In animal studies pepper has shown to improve brain function. Pepper can give flavor to any bland food.

Our pepper is sourced from the producers of the best quality. By regular visits we make sure that the fruit is picked at the correct maturity which determines its pungency and aroma. Many varieties of food depend on the taste of pepper. It is best when freshly pounded.