Swaad Black Pepper Whole 50g

The roadside tea-shop omelette, black pepper shaken over it from a dented tin.

• What: Whole black peppercorns (milagu)
• Pack: 50 g
• Brand: Swaad
• Best for: Rasam, ven pongal, pepper chicken, milagu kuzhambu

Black pepper, also called milagu (Tamil) · kurumulaku (Malayalam) · menasu / kari menasu (Kannada) · miriyalu (Telugu) · kali mirch (Hindi, Punjabi) · kali miri (Marathi) · mari (Gujarati) · gol morich (Bengali).

What it is

Milagu was the hot spice of South Indian cooking long before chilli arrived. Whole peppercorns go into rasam, ven pongal, pepper chicken and milagu kuzhambu, and they are crushed fresh each time, because the smell fades quickly once ground. A tin of whole milagu sits in almost every Tamil kitchen.

Crushed coarsely, pepper gives a heat you feel at the back of the throat rather than on the tongue. Choosing between hot spices? Black pepper for rasam and pongal; Heera Chilli Powder for colour and everyday heat; a ready rasam powder when you are in a hurry.

Tip: Toast the peppercorns in a dry pan for thirty seconds before crushing. The rasam will smell twice as strong.

Goes well with: Swaad Cumin Whole, 777 Madras Rasam Powder, Udhaiyam Toor Dal

Black Pepper

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