Botanical Name: Piper nigrum
Malabar peppercorns, a renowned variety of black pepper, hail from the Malabar Coast in the southwestern region of India, specifically from Kerala, the spice-growing heartland. Known as the “King of Spices,” Malabar peppercorns have been cultivated for centuries, playing a pivotal role in the global spice trade and culinary traditions across the world.
Malabar peppercorns are celebrated for their balanced, robust flavor that offers an ideal combination of heat, warmth, and complexity. The spice delivers a sharp but mellow heat, with a slightly fruity, earthy flavor and a hint of citrus. This makes Malabar peppercorns distinct from other varieties like Lampong or Tellicherry, which tend to be spicier or more pungent.
Malabar peppercorns are versatile in the kitchen and can be used in a variety of dishes, both savory and sweet. Freshly cracked or ground Malabar pepper enhances the flavor of grilled meats, soups, stews, and vegetables. It is also a key ingredient in spice blends like garam masala and various rubs used for roasting and barbecuing. Its warm, aromatic profile makes it a perfect addition to Indian curries, marinades, and rice dishes like biryani.
In addition to savory dishes, Malabar pepper can also be paired with fruits, such as strawberries or mangoes, where the slight spice contrasts beautifully with the sweetness of the fruit. It’s even used in some desserts to add depth and warmth to chocolates and sweet sauces.