One of the oldest and best-known spices in the world, pepper is indigenous to India and is rightly called the "King of Spices". It is a perennial, climbing vine indigenous to the Malabar Coast of India. The hotly pungent spice made from its berries is one of the earliest spices known and is probably the most widely used spice in the world today. Used in stocks, pickling and in medicinal uses, pepper is primarily a universal table condiment used to flavor all types of cuisines worldwide. Our company has consistently reigned supreme in the production and export of this most exotic and sought-after spice.
India name : Kali Mirch
Botanical Name : Piper Nigrum
Family : Piperaceae
Cultivation Zone :
Kerala accounts for 90% of India's pepper production. The other producers are Karnataka and Tamil Nadu.

Culinary Uses
Pepper tastes & smells best when ground directly on to food. For hot food it is best to add pepper well towards the end of the cooking process, this preserves the aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish.
Attributed Medicinal Properties
Pepper stimulates the taste-buds causing reflex stimulation of gastric secretions, improving digestion and treating gastro-intestinal upsets and flatulence. Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills. The Syriac Book of Medicines prescribes pepper for constipation, diarrhoea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches

Cummin is the seed of a small umbelliferous plant native to Levant and Upper Egypt and is popularly used for food flavoring and aroma. It's flavor is pungent, powerful, sharp and slightly bitter. The seeds of the plant are used in whole or powdered form in food processing industry. It is mainly used in spicy foods.

Indian Name: Jeera
Botanical Name: Cumminum cyminum
Family Name: Apiaceae
Cultivation Zone: India, Egypt, North Africa, China, Iran, Syria and Turkey and the Americas.

Cummin is widely used in traditional and herbal medicinal system for being a natural stimulant and its carminative and antimicrobial properties.

Culinary Uses: Cummin is mainly used where highly spicy food is preferred. Chiefly, it features in the Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cuisines. It is an ingredient of most curry powders and many savory spice mixtures, and is used in stews, grills especially lamb and chicken dishes. Spicy Mexican foods such as chile con carne, casseroled pork and enchiladas with chilli sauce is incomplete without cummin. In Europe, it flavors certain Portuguese sausages, and is used to spice cheese, especially Dutch Leyden and German Munster and burned with woods to smoke cheeses and meats. In India, its popular usage is Zeera pani, a refreshing and appetizing drink made from cummin and tamarind water. Cummin together with caraway flavors Kummel, the famous German liquor and many others. It is also used in different industries for its essential oil.

Medical Uses : Cummin is known for stimulating the appetite. It is antispasmodic, carminative, stimulant, diuretic, astringent, emmenagogic and stomachic. It improves lactation and reduces nausea in pregnancy. In East, it is used more like a traditional herbal remedy. While in the Western countries, it is used as a carminative, in veterinary medicine. It is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It has been proved effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness. Cummin also shows promise as a natural way to increase breast size. Used in a poultice, it relieves swelling of the breast or the testicles.