Black pepper is original spice of India
Black pepper is principally from the Western Ghats and Malabar region. In other regions of India, it is called Kali Mirchi (Hindi), karumilaku (Tamil), kaḷi miri (Marathi), Karimenasu ( Kannada). Pepper is a very strong and bitter spice as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot. Black pepper needs to be browned before blending. To get best flavour, fresh black pepper can also be ground directly into dishes. Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red, thus we get that natural smell and freshness. In culinary arena, black pepper uses are widely consumed, that include coating meats with crushed peppercorns; adding pepper to warm beverages such as tea; sprinkling on freshly cut fruit for a spicy kick; and grinding pepper into a bowl of olive oil with balsamic vinegar to create a dipping sauce for bread and vegetables. Black Peppe