The Beginning
In the lush, tropical region of Karnataka, India, we have been cultivating Tellicherry pepper for decades. Our pepper plantation, set in the heart of the Western Ghats, thrived in the rich, volcanic soil and humid climate, ideal for producing the finest black peppercorns.
Magic Under the Sun
When the pepper berries reached peak ripeness, they were carefully hand-picked, ensuring only the largest, most mature berries made the cut. These berries, known as Tellicherry peppercorns, were then sun-dried under the warm Indian sun, turning from green to deep black and intensifying their complex, spicy aroma.
Set To Lift Off!
As the drying process concluded, the air was thick with the scent of pepper—a fragrant reminder of the land’s natural bounty and the commitment to quality. The peppercorns, now ready for export, were meticulously sorted and packed into robust sacks, each marked with “Loam, Chikkamagaluru,” signifying the family’s pride in their product and heritage.
Perfection!
This pepper wasn’t just a commodity; it was a symbol of the rich cultural and agricultural heritage of Karnataka. As the sacks were loaded onto ships bound for culinary markets in Europe, the Tellicherry pepper, with its robust flavor and aromatic profile, would soon elevate kitchens globally, carrying with it the spirit and passion of its place of origin.
