Black pepper

Delve into the botanical marvel of Pepper, sourced from the ‘Piper nigrum’ plant of the Piperaceae family. This perennial, evergreen climbing vine, when nurtured by skilled farmers, ascends to impressive heights, often climbing trees or posts, reaching towards the heavens. Patiently cultivated for 3-4 years before yielding its first crop, Pepper’s true essence lies in the processed berries of this remarkable plant. Each berry, a drupe measuring a mere 5 mm in size, cradles a single substantial seed at its core. These precious berries are handpicked at the pinnacle of maturity, just before they ripen and blush into shades of red, marking the commencement of the processing journey.

Witness the spectrum of Pepper’s hues, an artistry resulting from diverse processing techniques. ‘Black Pepper’ emerges triumphant from the radiant embrace of the sun, where the pepper berries are dried to perfection, resulting in a transformation of their skin, which darkens and shrivels, lending them their characteristic black appearance. In contrast, ‘White Pepper’ takes a refreshing dip in a brine bath, allowing the removal of the outer skin to unveil the pristine white kernel within. And beyond these classics, there’s more to explore—green pepper and pepper in brine—each a testament to the artistry of Pepper processing.

Dive into the world of Pepper Oil, an elixir created from Sri Lankan Pepper, with the young, less ripe ‘Light Berries’ as its prized source. These berries, less dense and brimming with Piperine Content, are the ideal choice for extracting the liquid gold that is Pepper Oil.

Picture the lush landscapes of Sri Lanka, where a sprawling 37,500 hectares of land are dedicated to Pepper Cultivation. Spanning across districts like Matale, Kandy, Kegalle, Kurunegala, and Nuwara Eliya, Pepper is a seasonal marvel, produced once a year. Yet, thanks to varying climatic conditions across these districts, Pepper seasons are staggered, ensuring a year-round supply of Sri Lankan pepper.