Ceylon Black pepper Powder
Price range: $5.99 through $16.99
Experience the bold, aromatic intensity of Knuckles Valley® Finely Ground Ceylon Black Pepper—crafted from fully ripened peppercorns (Piper nigrum) sourced from Sri Lanka’s premier spice-growing regions. These pure, sun-dried berries retain their outer skin for maximum flavor and potency, delivering a luscious, spicy kick with every pinch. Non-GMO and never irradiated, our black pepper reflects the uncompromising purity and heritage of Sri Lanka’s ancient spice traditions.
Celebrated as the “King of Spices,” Ceylon black pepper has been cultivated for over 2,000 years, shaping Sri Lanka’s global reputation as a spice hub. Its high piperine content gives it unmatched pungency and medicinal value—used in Ayurveda and modern remedies to aid digestion, boost immunity, and enhance nutrient absorption. Whether seasoning curries, soups, or herbal teas, this pepper is a staple of Sri Lankan cuisine and a treasured ingredient in kitchens worldwide. Bold, healing, and steeped in history—Knuckles Valley® black pepper is spice with soul.
A Storied Legacy: Black Pepper’s Deep Roots in Sri Lanka The cultivation of black pepper in Sri Lanka stretches back more than two millennia, woven into the island’s rich tapestry of trade and tradition. Ancient merchants from Arabia, China, and Europe prized Sri Lankan spices, with black pepper standing out as one of the most coveted. Positioned strategically in the Indian Ocean, Sri Lanka became a vital link in historic maritime trade routes, its pepper featured prominently in colonial export records under Portuguese, Dutch, and British rule.
Pepper thrives in the island’s wet and intermediate zones, with regions like Matale, Kandy, Kegalle, and Kurunegala known for their lush, pepper-producing landscapes. Traditionally cultivated in home gardens and mixed cropping systems, black pepper has served both as a household staple and a valuable cash crop—sustaining generations of Sri Lankan farmers and anchoring rural economies in heritage and resilience.
Ceylon black pepper is one of Sri Lanka’s most prized spice exports, celebrated globally for its bold pungency and exceptionally high piperine content—the compound that delivers both heat and therapeutic value. This rising international demand has strengthened the pepper industry’s role in supporting thousands of smallholder farmers across the island. Traditionally used in Ayurvedic medicine to stimulate appetite, aid digestion, and treat respiratory issues, black pepper is now recognized by modern science for its anti-inflammatory, antioxidant, and antimicrobial properties. Piperine also enhances the absorption of nutrients and medications, making Ceylon pepper a vital ingredient in both herbal and pharmaceutical applications.
Beyond its medicinal value, black pepper holds a central place in Sri Lankan culinary tradition. It adds depth and fire to a wide range of dishes, including meat and fish curries, vegetable preparations, soups, and pickles. Known for its intense heat and rich aroma, Ceylon black pepper stands apart from milder Western varieties and is highly sought after by chefs and spice connoisseurs worldwide. Its robust flavor not only defines Sri Lankan cuisine but also serves as a cultural emblem of the island’s rich agricultural heritage.
Suggested Uses
Our fine-ground black pepper adds bold heat and rich flavor to seafood, soups, meats, potatoes, tofu, and mushroom burgers—perfect for elevating everyday dishes.
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