Whole Black Malabar Pepper
Ab CHF 16.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Black Malabar pepper from the highlands of Kerala, hand-harvested and sun-dried. When ground it shows a fruity, warm aroma with woody, faintly resinous notes and integrated heat – ideal for hearty sauces and roasts.
· Category: pepper, whole
· Taste: fruity-warm, woody, faintly resinous, fine citrus note
· Use: dark sauces, braises, hearty jus, pan-fried beef, game, robust fish dishes
· Format: 60 g jar / 500 g stand-up pouch
My tip: I always grind it fresh over meat or into the sauce; for a pepper crust I coarsely crush it in a mortar and mix it with a little olive oil.
Origin & Story
Piper nigrum
This exceptional pepper comes from a strictly protected nature reserve in the highlands of the Malabar Coast in the state of Kerala, in the far south-west of India. The region is considered one of the oldest pepper-growing areas in the world and is known today for its rich biodiversity – with wild tigers, elephants and dense tropical vegetation.
The pepper is grown by hand in small-scale operations by farming producer communities, far from any civilisation. The plants come from traditional varieties with very low yields – but with markedly higher levels of essential oils and aromatic compounds.
Highlights
The black Malabar pepper, also known as tiger pepper, releases an intense, fruity, warm aroma with woody and faintly resinous notes when ground. Its heat is precise, not sharp, but embedded in savoury depth with hints of citrus and dark wood. Freshly ground it unfolds its full aromatic spectrum – ideal for hearty sauces, roasts or reductions.
Quality
The ripe berries are harvested by hand and gently dried in the sun. The corns come from particularly original cultivation, without mechanical sorting or industrial drying. Thanks to the highland climate and the mineral-rich soils, they reach an exceptional aromatic density.
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 recommend always grinding this pepper fresh – its intense, fruity, savoury aroma is in a class of its own. It shows its depth especially on pan-fried meat or fish, in sauces or slowly braised stews.
Recommended use
- Freshly ground over Sauerbraten with veal jus
- In dark sauces, braises and hearty jus
- With pan-fried beef, game or lamb
- In robust fish dishes or stews
Recipe idea
Sauerbraten with Malabar pepper & veal jus
View recipe
Origin / Ingredients
Black pepper (Piper nigrum) from wilderness production in the highlands of Kerala, India
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening. For best aroma, always grind fresh.
Ingredients
black Malabar pepper
Additional information
| Weight | 0.06 kg |
|---|
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