Malabar pepper

Malabar pepper, also called Indian pepper, has olfactory and taste characteristics typical of the pepper family. Its flavor is sweet, spicy and hot at the same time, attributed to the presence of piperine. It gives off a powerful odor that is both woody and fruity, and its quality is justified by its MG1 grade. It is the ancestor of all peppers and was imported from India to the Dutch counters in 1661. The monsoons and the terroir of Kerala, where it is grown, influence its quality.  Malabar pepper is harvested at different stages of maturity, producing green, black, red and white pepper. Organic Malabar pepper is grown without GMOs or nanomaterials. In addition to its culinary use, it offers various health benefits, including digestion, nausea reduction, anti-inflammatory properties, and its aphrodisiac effects thanks to piperine. It soothes respiratory disorders and, being from organic farming, limits exposure to pesticides.  In cooking, Malabar pepper advantageously replaces classic black pepper. It enhances the flavor of red and white meats, poultry, fish and game, as well as raw or cooked vegetables. It can be used in sauces, marinades, or sprinkled on preparations. It even goes well with sweet dishes based on red fruits or chocolate to add an original note. To preserve its aromas, it is recommended to add it at the end of cooking or directly on the prepared plate.  In summary, Malabar pepper is a refined variety of pepper that offers a warm and unique flavor. Grown in India, it is rich in history and health benefits. In cooking, it is a versatile flavor enhancer that can be used in a variety of savory and even sweet dishes.