Tellicherry Black Pepper - TGSEB

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Tellicherry Black Pepper - TGSEB

Piper Nigrum
Origin: India
Net volumes and weights: 50ml / 45g / 1.58oz

It is also called Thalassary pepper. TGSEB (Tellicherry Garbled Special Extra Bold), is the name given to the best beans, sorted manually.

It is a real pepper (piper nigrum), coming from the Malabar coast in India, more precisely from the port city of Thalassary (Tellicherry in English), in the district of Kannur.

Like its close cousin the Malabar MG1 pepper, it is one of the oldest species of pepper and it is one of the most famous in the world. This noble pepper comes from the Periyar nature reserve in Indian Kerala. In the same region, we also find the famous Karimunda pepper and Wayanad pepper.

It grows on lianas up to 10 m high. These pepper berries are harvested fully ripe have a particularly aromatic taste and a little more pungent than conventional black pepper. It is sometimes nicknamed “late harvest pepper”.

The Malabar coast is nicknamed the "spice coast", it's not for nothing! It is the cradle of pepper, the place where the first variety appeared, the ancestor of all the other peppers.

In 1708 the English built a defense fort in the town of Tellicherry in order to control the trade in spices, especially pepper. It is from there that the English colonial Empire will start.

Tellicherry pepper has very large grains. On the nose, it is spicy and woody, giving off a delicate, intense and deep smell.

On the palate the attack is powerful, we immediately detect its vegetal aromas, citrus fruits, slightly acidulous.

Then comes the hot, biting and fiery spiciness. Its fragrance lingers and evolves slowly to end with warm notes characteristic of piperine. It has an incredible length in the mouth.

Usage tips

You will use it with meat, red or white, oily fish, mackerel, sardines, anchovies, tuna, eel, with tomato sauces, vegetables, lentils and tubers.

It will give warmth to goat cheeses. Dare it in the sweet register, with red fruits in salads or in your jams: strawberries, cherries, figs, apricots and with chocolate desserts.


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