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Karimunda Black Pepper

Ingredients: Karimunda Black Pepper
Beautufilly balanced. Use to season fish and shellfish.
Rare spices
€5.90 40 g
€10.50 100 g


A fruity vegetable fragrance with green mango notes.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin India
  • Storage / Use In a cool, dark, dry place
€147.50 / kg
€105 / kg

Olivier Rœllinger's words

When Karimunda peppercorns are harvested at full maturity, they have a well-rounded, balanced flavor profile. Once ground, the pepper reveals an acidity with hints of green mango. Karimunda pepper goes well with fromage blanc and scallops.

After many years of visiting Kerala pepper farms in southern India, I learned about all the different pepper botanical varieties and their wide range of flavors.
For the past 15 years, the growers there have agreed to sort them by pepper type at the time of harvest. The peppers have beautiful names in the local Malayalam language: Karimundi, Neelamundi, Jeerakarimundi, Panniyoor, and many more.


These peppercorns grow on the Karimunda pepper plant, a robust, high-producing species that's native to Kerala. Karimunda peppercorns are said to have been the variety that were first exported to Cambodia.

In Kerala, almost 15 years ago, 17 growers agreed to harvest, select, and sort by hand their peppercorn crops according to their botanical variety instead of their size. It was a gamble that went against the grain of previous custom.
We work with sustainable producers who respect the region's biodiversity. All the peppercorns are gathered by hand on small (3-acre) jungle-farms in the middle of the forest where coffee, cocoa beans, cardamom, coconuts, and bananas are also grown.