Tellicherry Pepper, whole
Ab CHF 12.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Tellicherry Pfeffer (TGSEB) comes from Kerala and is harvested late: large-grained, reddish-brown and aromatically warm with nutty, slightly resinous notes and a hint of citrus. Freshly ground it seasons with presence, without dominating – ideal for seasoning at the table.
· Category: pepper, whole (Tellicherry TGSEB)
· Taste: warm, nutty, slightly resinous, citrus finish
· Use: poultry/jus (e.g. Coq au Vin), veal chop, lamb, pepper crusts, marinades, seasoning at the table
· Format: 60 g jar / 400 g stand-up pouch
My tip: I grind Tellicherry only when plating, over meat or into the sauce – briefly and coarsely. This preserves the warm, nutty aroma and the heat blends in cleanly.
Origin & Story
Piper nigrum
Tellicherry Pfeffer comes from the Periyar forest reserve in the Indian state of Kerala, a region with centuries of pepper tradition. It owes its name to the old port town of Tellicherry (today Thalassery), once an important trading hub for Indian spices. The designation TGSEB – Tellicherry Garbled Special Extra Bold – marks a particularly selected pepper quality: only the largest, heaviest and fully ripe harvested berries are processed. This selection is done after drying, entirely by hand.
Highlights
Tellicherry Pfeffer is considered a late harvest, as the berries ripen longer on the plant than with commercial black pepper. This gives it a reddish-brown colour instead of deep black – a clear mark of quality. In flavour it shows itself much more complex: warm, nutty, slightly resinous, with fine bitterness and a long finish. On the nose it recalls sandalwood, tea and a hint of citrus. Its heat is present but pleasantly integrated.
Quality
The berries come from hand-tended mixed cultures on the edge of the Periyar nature reserve. After harvest comes a traditional drying under the southern Indian sun. Only the strongest grains are selected according to the TGSEB standard. It is one of the highest-quality pepper varieties in the world – the available annual quantity is very limited.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I use Tellicherry almost exclusively fresh from the grinder – its aroma dissipates quickly when cooked. It is ideal for seasoning at the pass or directly at the table. Especially lovely on poultry with a dark sauce, in a jus or on a grilled veal chop.
Recommended use
- Freshly ground on braised poultry such as Coq au Vin
- With veal, lamb or entrecôte
- As an all-purpose pepper in sauces, marinades or butter
- For broths, stocks and pepper blends
Recipe idea
Coq au Vin with Tellicherry Pfeffer
View recipe
Origin / Ingredients
TGSEB quality from Kerala, India
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening.
Ingredients
Tellicherry pepper
Additional information
| Weight | 0.06 kg |
|---|
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