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Black Pepper
MG1 — premium daily-use Malabar black pepper
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All prices include 5% GST · Free delivery above ₹499
Malabar Garbled 1 (MG1) — premium-grade black pepper from the Malabar coast of Kerala. Bold 4mm+ peppercorns, garbled and graded for daily use. Excellent piperine content (4–7%) and rich aroma at a more accessible price than export grade. The everyday hero of Indian kitchens.
Anei Premium Grade is Malabar Garbled 1 (MG1) — the workhorse of Indian black pepper. Sourced from the same Malabar coast plantations that produce our export grade, MG1 features 4mm+ peppercorns that are hand-sorted, garbled (cleaned), and graded for consistent quality. Excellent piperine content (4–7%) gives it serious heat and complex aroma. The only difference from our Export Grade: peppercorns are slightly smaller and graded MG1 instead of TGEB — the perfect balance of premium quality and everyday-use price.
🏔️ Sourced from the same Malabar coast as our export grade
✋ Hand-picked at perfect maturity from Kerala vines
☀️ Sun-dried on bamboo mats for 7–10 days
🔬 Garbled, graded, and lab-tested for purity
🏅 4mm+ peppercorn size — Malabar Garbled 1 (MG1)
💪 Strong piperine content (4–7%) for excellent pungency
✅ FSSAI licensed facility, food-grade vacuum-sealed pouch
💰 Premium quality at everyday prices — best value in pepper
🫁 BOOSTS DIGESTION — Piperine stimulates the production of hydrochloric acid in the stomach, helping digest proteins and reducing bloating, gas, and constipation.
⚡ ENHANCES NUTRIENT ABSORPTION — Pairing pepper with turmeric increases curcumin bioavailability by up to 2,000%. Also improves absorption of selenium, beta-carotene, and B-vitamins.
🌸 ANTI-INFLAMMATORY — Piperine has been shown in studies to reduce inflammation markers and may help with arthritis, gout, and chronic inflammatory conditions.
🧠 BRAIN HEALTH — Research suggests piperine may improve memory and cognition, and shows promise in protecting against Alzheimer's and Parkinson's diseases.
🩸 BLOOD SUGAR CONTROL — Studies show piperine may help regulate blood sugar levels and improve insulin sensitivity.
🛡️ POWERFUL ANTIOXIDANT — Black pepper is rich in antioxidants that fight free radicals and protect cells from oxidative damage.
🫀 LOWERS CHOLESTEROL — Piperine has been linked to reduced LDL ("bad") cholesterol and improved lipid profiles.
🦠 ANTIBACTERIAL — Natural antimicrobial properties help combat foodborne pathogens — historically used as a food preservative.
🤧 COLD & COUGH RELIEF — Traditional Ayurvedic remedy: black pepper in honey or milk helps clear nasal congestion and soothe coughs.
🩺 CANCER RESEARCH — Early studies suggest piperine may slow the growth of certain cancer cells, though more research is needed.
🌶️ FRESH-GROUND PEPPER MILL — Fill a quality pepper mill and grind directly onto your dish. Pre-ground pepper loses 70% of its aroma within hours — fresh-ground is a flavor revelation. 🍛 TADKA / TEMPERING — Add 8–10 whole peppercorns to hot ghee or oil at the start of cooking, along with mustard, cumin, and curry leaves. Toast for 30 seconds until they crackle. 🥩 MEAT & POULTRY — Crush coarsely with a mortar and pestle for crusts on steaks, lamb, or chicken. Excellent in tandoori marinades. 🍵 PEPPER RASAM & PEPPER MILK — South Indian comfort food and traditional cold remedy. Crush 1 tbsp pepper with garlic, simmer in tamarind broth or warm milk. 🥛 GOLDEN MILK / TURMERIC LATTE — Add ¼ tsp ground pepper to turmeric milk. The piperine increases curcumin absorption by 2,000% — essential pairing. 🍝 EVERYDAY COOKING — Use generously in dal, sabzi, soups, eggs, salads, and pasta. The MG1 grade is bold enough for any application. 🌭 MARINADES & PICKLES — Use whole peppercorns in brines, pickles, and marinades for slow flavor infusion. 🌶️ HOMEMADE GARAM MASALA — Dry-roast 2 tbsp peppercorns for 1 minute on low flame, cool, grind with cardamom, cinnamon, cloves, bay leaf, and cumin.
Pepper rasam (South Indian peppered tamarind soup)
Pepper chicken / Chettinad pepper chicken
Pepper milk (cold remedy)
Tandoori chicken & marinades
Garam masala blend
Dal tadka, sabzi, kadhi
Golden milk / turmeric latte
Pepper-honey cough remedy
Steak rubs & meat crusts
Pickles, brines, and preserves
Pepper-egg curry
Bafat masala (Mangalorean blend)
Keep peppercorns whole until just before use — pre-ground loses 70% of aroma within hours. Store in an airtight glass jar in a cool dark place (not above the stove). Refrigeration is optional but extends shelf life. A quality pepper mill is the single best investment for using whole pepper. Shelf life: 24 months whole, 4 months once ground.
Manufactured in an FSSAI-licensed facility (Lic. No. 10020043001234) and graded to AGMARK Premium standards. Every batch undergoes laboratory testing for moisture, piperine content, microbial load, and pesticide residue. No fillers, no artificial colors, no preservatives — just pure Malabar black pepper.
The Malabar coast of Kerala has been the world's premier black pepper source for over 2,000 years. Roman traders, Arab merchants, and Portuguese colonizers all came here for "black gold." The hot-humid coastal climate, rich red soil, and consistent monsoons create the perfect conditions for Piper nigrum vines that climb betel nut and silver oak trees. Our MG1 comes from family-owned plantations across the Malabar belt — Wayanad, Idukki, and the coastal lowlands. Hand-harvested over 4 months, sun-dried on bamboo mats, and sourced direct from Kerala's pepper auctions — bringing centuries of expertise and the world's best pepper at the best price.
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