Ceylon Black Pepper
In the fertile lands of Sri Lanka, between Matale and Kandy, grows an exceptional black pepper . Cultivated in a humid tropical climate and harvested by hand, it is slowly sun-dried to preserve all its essential oils.
This Ceylon pepper reveals a rich aromatic profile: notes of noble wood, candied lemon, and dried flowers, carried by a delicate and elegant warmth. Its length on the palate is vibrant without ever being aggressive.
Ideal for enhancing meats, vegetables, sauces or chocolate desserts, it reveals its full depth when freshly crushed.
Rich in piperine , it supports digestion, strengthens natural defenses and provides valuable antioxidant protection.
Ceylon Black Pepper
€6,89
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What is Ceylon Black Pepper?
Ceylon black pepper is one of Sri Lanka's aromatic gems. Derived from the Piper nigrum species, it is grown in the rich, sunny soils of the Matale and Kandy regions, where the humid tropical climate and fertile soils provide ideal conditions.
Hand-harvested at perfect maturity, then naturally dried in the sun, this pepper develops an exceptional aromatic palette : warm notes of noble wood, candied lemon and dried flowers, carried by a subtle and balanced heat.
Unlike other more aggressive peppers, Ceylon black pepper stands out for its finesse , its length in the mouth , and its natural elegance . Versatile in cooking, it enhances meats, vegetables, sauces, or even chocolate desserts.
Traditionally cultivated with respect for living things, often using organic practices, it is also appreciated for its natural benefits: digestive stimulant, antioxidant, and ally of the metabolism.
How to use Ceylon Black Pepper?
Ceylon black pepper is an exceptional spice, capable of enhancing both simple recipes and the most refined dishes. Its delicate heat and woody, lemony notes make it an ideal companion in the kitchen.
In seasoning :
Crushed just before use, it enhances red meats, poultry, fish, roasted vegetables, and even fresh eggs. Its vibrant aroma adds depth and character to dishes.
In sauces and broths :
Added at the end of cooking, it releases all its aromatic richness without becoming bitter. Perfect for a creamy pepper sauce or a fragrant broth.
With desserts :
Dare to pair it with dark chocolate, red fruits or a light ganache: a touch of crushed pepper creates a refined and unexpected contrast.
In oil or flavored butter :
Infuse a few grains in olive oil or melted butter to create a subtle, fragrant base, perfect for coating grilled vegetables or meats.
🇮🇳 India – Masala: Black pepper adds heat and depth to curries and spicy dishes.
Black Pepper Around the World – 5 Iconic Recipes:
🇫🇷 France – Pepper Steak: A classic, tender meat and creamy crushed pepper sauce.
🇻🇳 Vietnam – Pepper Marinades: For meats and seafood, combined with lime and garlic.
🇮🇹 Italy – Cacio e Pepe: Pasta with pecorino cheese and black pepper: simple and intense.
🇱🇰 Sri Lanka – Pol Sambol: Mixture of coconut, chili and pepper to accompany rice and breads.
The Lokayah Council :
To preserve all the subtlety of Ceylon black pepper, add it at the very end of cooking or directly to the plate. Freshly crushed, it releases its essential oils and offers an explosion of natural flavors.
The benefits of Ceylon black pepper?
Ceylon black pepper is more than just a spice: it's a natural ally for vitality. Rich in piperine , an active compound known to stimulate digestion, it also supports the absorption of certain essential nutrients like turmeric. Its antioxidant content helps protect cells from oxidative stress, thus strengthening natural defenses. Used regularly, black pepper also promotes good blood circulation and provides a gentle warmth that gently awakens the body. A precious spice, both delicious and beneficial.
Our Recipes:
Roasted chicken with pepper, lemon, thyme and honey
Here in the fertile red soils of Sri Lanka, pepper vines climb patiently along their supports, bathed in sunshine and tropical humidity.
It is in this rich and preserved environment that a black pepper with powerful, deep, and complex aromas is born. Harvested by hand, grain by grain, it embodies patience, respect for the natural rhythm, and the transmission of ancestral know-how.
Hanging from their vines, the black pepper clusters are born thus: tender, green, bursting with life. Each grain is harvested by hand, at the precise moment it reaches full maturity. Then comes the drying process, a crucial and delicate step: the grains are spread out in the sun for several days, stirred regularly to dry evenly.
Under the effect of natural heat, their color darkens, their skin wrinkles, and their aromas concentrate. It is this slow and careful transformation that gives birth to black pepper as we know it: hot, intense, deep.
