Available lots from our Kerala farms

Kalpetta pepper from laterite slopes brings a steady heat that does not mask ginger, garlic, or curry leaves. We keep stones and stems out with a second clean in Kochi.

For broths and rasam, crack just before cooking. For grills, toast lightly and grind coarse to keep the aroma bright.

Use sparingly; crush a bud to release oil. Works well with cinnamon and cardamom in chai and dessert spice mixes.

For savory dishes, toast lightly before grinding to round the numbing edge.

Grate directly into sauces and kheema for a fresh lift. A small pinch goes far; pair with pepper and cinnamon.

Store whole; grind only what you need to keep aroma strong.

Idukki cardamom keeps its oil even after long simmering. Pods stay tight; split the shell and bruise the seeds for tea or desserts.

We avoid smoke-drying. Gentle basket drying preserves the sweet-green note chefs ask for in Thiruvananthapuram.

Palakkad turmeric is boiled to fix color, then shade‑dried for an even grind. It disperses fast in oil and gives a stable golden tone.

Use in tadka for dal and vegetables. For pickles, mix with mustard oil and salt; the color holds steady for months.