White pepper is the seed of the pepper berry, without the skin. Ours comes from the Parameswaran family, who have been growing pepper for over 35 years, with the help of the indigenous Adiyar, Kurichiyan and Kurma communities.
The Parameswarans grow wild varieties of pepper, transplanted from the surrounding forest, selected for their resilience and flavor. Their white pepper is less sharp than black pepper – and involves a far more laborious method of processing.
Aranya white pepper is harvested by hand when the berries are fully ripe, using traditional wooden ladders and immense skill. The berries are then immersed in spring water for 15-20 days to soften the skin. The water is changed daily to ensure the berries remain fresh.
The skin is then removed by hand, revealing its greyish-cream core– aka white pepper! The pepper is washed repeatedly until completely clean, and then sun-dried to concentrate the flavour. The result is a one-of-a-kind pepper experience - potent, but smooth.
