Neelamundi pepper

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Neelamundi pepper

Technical guide

Origin Inde
Net weight 40 g
Conservation / Utilisation Ground pepper is to be avoided, of course - always grind it at the last moment to allow its aroma to blossom.
Keep in a dry, dark place
Price incl. tax €5.50

A very rare pepper, with floral and leafy notes, good for vegetables and velouté soups.

The words of Olivier Roellinger

From the north of Kérala, only a few kilograms of Neelamundi are harvested each year. The pungent scent of spring flowers is surprising. I recommend it for potages, creamy velouté soups, purées and vegetable sauces. This variety comes from a single strain of pepper, which has become rare on the market today because of its susceptibility to low yields and disease.
In India, grains of Jeerakarimundi pepper are highly sought after because they are the most spicy and pungent. Yet the American market refuses them because of their small size. For generations, pepper vendors have bought pepper from individual growers, but then mixed them all together. Having sorted the peppers by size, the traders gave the mixes arbitrary geographical names without any relationship to the place where the crop was harvested, or to criteria of smell or taste. Over several years of working with small-scale farmers in Kerala in the South of India, I came to understand that different botanical varieties of pepper trees produced peppers of vastly differing palates. The men and women I work with have thus agreed to select, separate and save the individual varieties of pepper (Karimunda, Neelamundi, Jeerakarimundi and Panniyor) at their point of harvest.