PARAMESWARAN'S SPECIAL WYNAD PEPPER
Single Estate . Ripened on vine . Hand Harvested . Sun Dried . Tiny batches
The finest pepper in India and arguably the world grows in the Wynad Plateau in Kerala. Parameswaran's pepper is grown on our small estate in Wynad , in a beautiful valley where elephants are common and tigers are still occasionally seen. Peppercorns are the fruit of the vine piper nigrum. Only 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 WYNAD 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She is the literary trustee of the Elizabeth David Estate and has compiled collections of Elizabeth David’s unpublished work, and two illustrated anthologies.
CHRISTINE MCFADDEN - PEPPER EXPERT & FOOD WRITER
"I AM IMPRESSED BY YOUR WHITE PEPPERCORNS. SO OFTEN WHITE PEPPER HAS AN UNPLEASANT AROMA OF ‘BARNYARD’ OR DIRTY SOCKS. BUT YOURS 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'.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 WYNAD 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
"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 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 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 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.
CHEF MARK BEST - CHEF OF THE YEAR- SYDNEY MH GOOD FOOD GUIDE
PARA'S BEAUTIFUL WYNAD PEPPER IS GROWN ON THE FAMILY ESTATE IN KERALA, SOUTH INDIA. THIS IS THE ONLY HAND HARVESTED, SINGLE ESTATE, SUN DRIED 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 FAECAL 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. Marque 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.
"Parameswaran's peppers are so outstanding and I love the philosophy and the environment behind what it is produced. Really lucky to know the Parameswaran family"
Chef Cat Cora - "World's First Female Iron Chef on Food Networks, First Female Culinary Hall of Famer"
"The complexity of Parameswaran's Special Wynad 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."
Michelin-star Chef Kirk Westaway , S. Pellegrino Young Chef 2015 for Southeast Asia
"Parameswaran's Special Wynad Pepper has the most delicious and really smooth pepper flavour. Not too sharp but aromatic. Lovely."
Chef Duff Goldman , Food Network Challenge, Iron Chef America, Man vs Food USA.
"Parameswaran's Special Wynad Peppercorns are very unique, nice even size with a great flavour. Really beautiful product.Always excited to use them."
Chef Matthew Ryle, Masterchef : The Professionals Finalist - 2018
"Smells so good! Smells soo goood and fruity. I Love You.
Para's pepper makes you think more of pepper. Look up where you can find it, try it. I use heaps of this lovely pepper."
Melissa Thompson - BBC Good Food Columnist
"Parameswaran's Special Wynad Pepper is by far the best pepper I have ever used. Really fresh. Very fragrant. An amazing product."
Chef Owen Morrice - Scottish Gastropub Chef of the year - 2018
"Parameswaran's Special Wynad 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."
Charles Michael - Food Educator, Consultant, Innovator. Culinary Artist, Experience Designer & Community Catalyst • Netflix "The Final Table" Contestant
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 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. It 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.