01
Milagu rasam
Crushed coarse with cumin. It has to survive a ten-minute boil, and a soft berry will not.
Estate Grown
Naturally Prepared
Packed With Care
From Our Estate To Your Cup
Grown in the hills of Yercaud and prepared with care on the estate.
Sieve size 4.75 mm
Berries per 10g 42
Moisture 11%
Harvested Feb 2026, second flush
ABOUT THIS PRODUCT
The pepper that climbs the coffee’s shade trees
Pepper is not a mono crop here. The vines are planted against silver oak that shades the coffee, so the same acre carries both and a picker walking one row passes coffee at chest height and pepper spikes overhead.
We take the second flush, when a spike carries one red berry among the green — the point at which the whole spike is worth taking. It goes onto a concrete mat behind the pulping shed and loses two-thirds of its weight over nine days in the sun. A handful gets weighed each evening; we stop when it reads eleven percent.
What you get is a hard, wrinkled berry that cracks rather than crumbles. In a rasam it stays sharp for the whole boil. In a mill it grinds dry. Grown, dried, sieved and packed inside the fence, with the lot number stamped on the pouch.
* Best used within 3 years. Store in a cool, dry place.
Grading · Malabar black
Grading
Grade 1 is a sieve size,
not a compliment.
Everything off the vine goes over the same sieve stack. Two grades leave the estate whole, one is ground here, one goes back down the hill. This pouch is the top one.
Everything off the vine goes over the same stack. Tap a row to see where that grade ends up.
Grade
Sieve
Berries / 10g
Moisture
In the kitchen
Where a hard berry earns its place
Pre-ground pepper loses its edge in weeks. These four are the jobs where the difference is obvious enough that people notice without being told.
02
Pepper chicken
Half in the marinade, half at the end. The second half is the one you taste.
03
Dining companion
Most foodies love adding pepper on salads, omlets and on other delicious.
04
Medicinal value
Black pepper is traditionally valued for supporting cardiovascular health and healthy circulation. Often described as a “natural plumber”.
Questions
Talk to us
Four things worth knowing
Anything else, the estate office answers within a working day.
Is this Tellicherry pepper?
Tellicherry is a grade name from the Malabar coast, not a place we grow in. Ours is sieved to the same 7-10 mm standard that grade describes, and we call it what it is: Grade 1 Bold, Shevaroy Hills.
Whole or ground — which should I buy?
Whole, if you have a mill or a mortar. Ground pepper is at its best for about three weeks and then flattens; the table grind exists for kitchens that would rather have it ready than have it sharp.
How should I store it?
Airtight, out of the sun, at room temperature. Not the fridge — the berry picks up moisture in there and softens. At eleven percent it will hold two years, though nobody keeps it that long.
How long do your products stay fresh, and how should I store them?
For the best quality and freshness, store each product as recommended:
- Pepper: Best used within 3 years. Store in a cool, dry place.
- Coffee: Best used within 6 months. Transfer to an airtight container after opening.
- Cardamom: Best used within 1 year. Store in an airtight container.
- Honey: Best used within 2 years. Transfer to a clean glass container for storage.
