{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kerala.jpg?v=1789413954","url":"https:\/\/altesgewuerzamt.live\/en\/products\/schwarzer-kerala-pfeffer","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}