
Wayanad, Kerala
Tellicherry Black Peppercorns
The largest, latest-picked berries on the vine — bold, floral and unmistakably citrus-bright.
100 g

Six house spices in amber glass, in a cloth-bound box with tasting notes.
In stock · ships within 24 hours
Six of our most-ordered spices, decanted into amber glass jars with cork stoppers and set in a cloth-bound box: Tellicherry pepper, green cardamom, Ceylon cinnamon, Alleppey turmeric, house garam masala and Kashmiri chilli.
Each jar carries its origin, harvest window and tasting notes on a letterpress label. Included is a twelve-page booklet on storing and toasting whole spices properly — the part most people get wrong.
Packed to order. Add a handwritten note at checkout and we'll include it.
Housewarmings, weddings, anyone who has recently discovered they like cooking.
For whole spice, dry-toast in a pan over medium heat for 30–60 seconds until fragrant, then grind. Toasting wakes up the volatile oils and makes a noticeable difference to depth.
Keep the pouch sealed, away from light and heat — the cupboard above the hob is the worst place in most kitchens. Whole spice will hold for 18–24 months stored properly; ground spice is at its best within three months of the grind date printed on the back.
Orders placed before 2pm ship the same working day. Standard delivery is 2–4 working days, free on orders over ₹799 and ₹59 below that.
If a spice isn’t what you hoped, tell us within 30 days and we’ll refund it — opened pouches included. We’d rather know.
Goes well with

Wayanad, Kerala
The largest, latest-picked berries on the vine — bold, floral and unmistakably citrus-bright.
100 g

Idukki, Kerala
Plump 8mm pods picked green and shade-dried, so the seeds inside stay sticky and black.
50 g

Matale, Sri Lanka
True cinnamon — paper-thin, multi-layered quills that crumble to the touch. Not cassia.
75 g

Pampore, Kashmir
All-red stigma tips, no yellow style. Roughly 450 threads per gram.
1 g