Southeast Asia, where it became highly regarded as a condiment. Indian pepper had a profound influence on the European economy of the Middle Ages. Many western countries owed their prosperity to this spice which fetched them a very high price.

Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries. Their odour is penetrating and aromatic; the taste is hot, biting, and very pungent.

The berries are picked when they begin to turn red. The collected berries are immersed in boiling water for about 10 minutes, which causes them to turn dark brown or black in an hour. Then they are spread out to dry in the sun for three or four days. The whole peppercorns, when ground, yield black pepper.