Whole Black Pepper (Kali Mirch) | Bold & Spicy Premium Peppercorns

Health & Nutritional Benefits

• Enhanced Nutrient Absorption: Contains piperine, which significantly increases the bioavailability of other nutrients, especially curcumin from turmeric.

• Digestive Stimulant: Increases the secretion of hydrochloric acid in the stomach, aiding digestion and preventing the formation of intestinal gas.

• Metabolic Boost: Known for its thermogenic properties, it helps speed up the body’s metabolism and aids in fat breakdown.

• Respiratory Relief: Often used in traditional remedies to clear congestion and soothe a cough or sore throat.

• Powerful Antioxidant: High in polyphenols that help protect the body against inflammation and cellular damage.

Nutritional Values (Approx. per 100g)

Uses

• Freshly Cracked Seasoning: Use a pepper mill to grind directly over salads, soups, eggs, and grilled meats for the most pungent flavor.

• Whole in Tempering: Add whole peppercorns to Pulao, Biryani, or Tadka to infuse a subtle, lingering warmth into the dish.

• Immunity Tea (Kadha): Crushed peppercorns are a vital ingredient in ginger-tulsi teas for treating colds and flu.

• Marinades & Rubs: Coarsely crush for “Au Poivre” style crusts on steaks or in marinades for roasted vegetables.

• Preservative: Used in pickling and brining to add flavor and act as a natural antimicrobial agent.

Storage Instructions

• Keep Away from Light: Store in a dark, cool place; sunlight can cause the piperine to degrade, reducing the pepper’s “bite.”

• Airtight is Essential: Use a glass jar with a tight lid to keep the volatile aromatic oils locked inside the peppercorn.

• Whole Stays Longer: Keep them whole and only grind as much as you need for a single meal to ensure maximum freshness.

Fun Facts

• Black Gold: In ancient times, black pepper was so valuable it was used as a form of currency and even used to pay ransoms and taxes.

• One Plant, Many Colors: Black, white, and green peppercorns all come from the same plant (Piper nigrum); the difference lies in the timing of harvest and processing.

• Sneeze Reflex: The piperine in black pepper irritates the nerve endings inside the nose, which is why it famously makes people sneeze!