PARAMESWARAN'S SPECIAL WYNAD PEPPER
Single Estate . Naturally Farmed .
Vine Ripened . Hand Harvested . Sun Dried .
Tiny Batches .
The finest pepper in India and arguably the world grows in the Wayanad plateau in Kerala. Parameswaran's organic pepper is grown on our small estate in Wayanad, in a beautiful valley where elephants are common and tigers are still occasionally seen. Peppercorns are the fruit of the vine piper nigrum. Only organic natural water buffalo and cow manure and compost is used.
JILL NORMAN - SPICE EXPERT , FOOD WRITER - PENGUIN BOOKS
"EACH TIME I USE PARA'S SPECIAL WAYANAD PEPPER ALL THE QUALITIES I FIRST EXPERIENCED – ITS COMPLEXITY, FRUITY PUNGENCY, HEAT, BITE AND CLEAN, PENETRATING AFTERTASTE – ARE APPARENT. IF YOU CAN FIND IT ONLINE OR IN A GOOD FOOD SHOP NEAR YOU IT IS WELL WORTH TRYING THIS REMARKABLE HAND-HARVESTED PARA'S SPECIAL WAYANAD PEPPER."
Jill Norman is a British editor and food writer. She published authors such as Elizabeth David for Penguin Books and then started writing about food herself. In 2001 she published the 564-page New Penguin Cookery Book. She is the literary trustee of the Elizabeth David Estate and has compiled collections of Elizabeth David’s unpublished work and two illustrated anthologies.Jill created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list.
CHRISTINE MCFADDEN - PEPPER EXPERT & FOOD WRITER
"I AM IMPRESSED BY YOUR WHITE PEPPERCORNS. SO OFTEN WHITE PEPPER HAS AN UNPLEASANT AROMA, BUT PARA'S WAYANAD WHITE PEPPER HAS A CLEAN AROMA, STRONG AND RESINOUS. LIKE ALL WHITE PEPPER, IT IS PUNGENT AND SHARP-TASTING. I LOVE IT WITH LIGHTLY COOKED GREEN LEAFY VEGETABLES, AND IN FISH AND CHICKEN DISHES, AND WITH THICK YOGURT CHEESE."
Christine wrote the book 'Pepper - the spice that changed the world' in which she talks about both our Black Pepper and White Pepper. Author of many other cookery books and five times nominated for international food media awards, Christine McFadden is a well-established food writer with a deep interest in the many aspects of food and its provenance.
CHEF CHRISTOPHE MORET - 2* MICHELIN, EXECUTIVE CHEF - SHANGRI-LA HOTEL & L’ABEILLE, PARIS.
"PARAMESWARAN’S SPECIAL WAYNAD PEPPER HAS A VERY NICE TANGY SMELL, GRAINS OF SEVERAL COLORS RANGING FROM DARK RED TO BLACK, GRAINS NEITHER TOO DRY OR TOO WET, POWERFUL, SPICY FRAGRANCE, GOOD LENGTH IN THE MOUTH. IT DEFINITELY IS A VERY NICE PEPPER."
After seven years at Alain Ducasse’s Restaurant, Christophe took his creativity and talent to the two-Michelin-starred Parisian institution, Lasserre, where he injected a fresh new spirit. In 2015, the Chef was offered the role of Executive Chef at Shangri-La Hotel, Paris, a challenge he accepted with vigor as he could now put his extensive experience and excellent knowledge into practice.
JOANNA BLYTHMAN- INVESTIGATIVE FOOD JOURNALIST - BBC
"PARA’S PEPPER IS INTRIGUINGLY DIFFERENT AND I WILL NEVER THINK OF BLACK PEPPERCORNS AS A UNIFORM COMMODITY AGAIN. MY STANDARD BLACK PEPPER HAS A PUNGENT, EARTHY SMELL. PARA'S PEPPER IS PERFUMED. ONCE GROUND, IT LOOKS DIFFERENT, TOO: PALER, BROWNER, WITH A FRESHER FLOWERY, FRUITY AROMA. THE FLAVORS, AS WELL, ARE WORLDS APART. MY HOUSEHOLD PEPPER TASTES MUSTY AND DANK. IT IS MILD, ONE- DIMENSIONAL; PARAMESWARAN'S PEPPER IS MUCH, MUCH HOTTER, ALMOST BURNING ON THE LIPS. WHILE MINE TASTES LIKE BLACK PEPPER, THIS SPECIAL SELECTION TASTES LIKE A SPICE, WITH ALMOST NUTMEG OVERTONES AND A HINT OF CHINESE SICHUAN PEPPERCORNS."
Joanna Blythman is a five-time Glenfiddich Award winner. She broadcasts frequently on food issues (Tonight, BBC Breakfast, GMTV, The Money Programme, Dispatches, Time Shift and on Radio 4 The Food Programme and Woman's Hour). She writes a weekly restaurant review and an opinion column for The Sunday Herald, and has contributed to a number of other newspapers and magazines, including Observer Food Monthly, Daily Mail, The Guardian, BBC Countryfile magazine, Olive magazine, The Oldie and The Grocer.
BÉNÉDICT BEAUGÉ - FRENCH GASTRONOMIC WRITER
"I FELL IN LOVE WITH PARA'S WAYANAD PEPPER, ESPECIALLY WHEN IT IS POUNDED. DELICATELY PIQUANT, IT DEVELOPS FLORAL AROMAS MAKING IT A DELICIOUS PARTNER FOR FRUITS — STRAWBERRIES OR PEARS, FOR INSTANCE."
Bénédict is a French Gastronomic writer and is the creator of the first French website on his topic miam-miam.com in 1977. He collaborated with various newspapers and magazines for the cooking and gastronomy categories. It organizes events and seminars on gastronomic writing, the restaurant or the history of gastronomy. He co-authored 'L'Atelier of Alain Ducasse : The Artistry of a Master Chef and His Proteges'.
CHEF MARK BEST - CHEF OF THE YEAR- SYDNEY MH GOOD FOOD GUIDE
PARA'S BEAUTIFUL WAYNAD PEPPER IS GROWN ON THE FAMILY ESTATE IN KERALA, SOUTH INDIA. THIS IS THE ONLY HAND HARVESTED, SINGLE ESTATE, SUN DRIED ORGANIC PEPPER ON THE MARKET. THE AROMA IS INCREDIBLY COMPLEX, THE BLACK REDOLENT OF HOME MADE CHRISTMAS PUDDING AND CHOCOLATE - THE WHITE, HERBACEOUS WITH TOUCHES OF WHITE FLOWERS AND NONE OF THE DANK TONES USUAL TO INDUSTRIAL GRADE PEPPER.
Mark Best has won Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence. Mark also featured for three years running in the San Pellegrino & Restaurant Magazine’s-Worlds 50 Best commencing with the 2010 “Break through award” & held 3 Hats in the SMH Good Food guide for 10 years running.
"The complexity of Parameswaran's Special Waynad Pepper has beautiful deep rich tones, with an elegant spice craving to enhance roasted meats and grilled vegetables. A high end seasoning special to complement all cooks taste buds."
"Parameswaran's Special Waynad Peppers are really exquisite! The most fragrant and subtle peppers i have ever tasted. I hope to visit the lands where they grow, one day."
Parameswaran's Special Wynad Black Pepper
Picked between January and March, most pepper is harvested green and dried in the sun,. some houses for their own use will leave a small part of the crop to ripen further , achieving a reddish color. More difficult and wasteful to collect it has intensity of flavor unmatched by the green. Parameswaran's Black Pepper is of that special quality and is of necessity in small supply.
Parameswaran's Special Wynad White Pepper
The ripe pepper corns are selectively picked and white pepper is prepared by soaking the ripe berries in running water for 10-15 days , then removing the outer skin completely. White pepper is enjoyed for its sharper, though less subtle, range of flavours than black and for use in dishes where black specks would spoil the appearance.