Description
Tiger Pepper also known as Black Malabar Pepper comes from a strictly protected nature reserve in the highlands of the Malabar Coast - South West India in the State of Kerala
Known for its rich biodiversity of both plant and animal, especially Tiger and Elephants
The harvest is only a few tons a year but the levels of pepper oils are some of the highest from this species
Ideally used by freshly grinding on cooked food - roast meats, fried fish
Grown in India
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Quick Reference
What is it?: Black Malabar pepper from a protected highland reserve on India's southwest coast.
Flavour: Strong, warm and aromatic with a classic Malabar depth.
Common uses: Pepper mills, curries, meat dishes, sauces and everyday seasoning.
Pairs well with: Beef, lentils, potatoes, tomatoes and mushrooms.
Compare with: A bold regional Malabar pepper rather than a flavoured blend; more characterful than commodity black pepper.
Substitute: Standard Malabar or Tellicherry black peppercorns.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: The name Tiger Pepper refers to this protected-origin Malabar pepper, not to stripes or added flavouring.
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