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Tellicherry Pepper TGSEB | Whole Black Peppercorns from Kerala

The top grade of black pepper. Whole corns above 4.75 mm from the Malabar Coast in Kerala, long ripened and hand sorted.

86,-

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Tellicherry TGSEB: the largest berries from the Malabar Coast

Tellicherry is not a species of pepper, it is a grade. The name comes from the port town of Thalassery on the Malabar Coast in Kerala, and it attaches to the largest and ripest berries from the region. TGSEB stands for Tellicherry Garbled Special Extra Bold and is the top step: cleaned and sorted, with corns above 4.75 millimetres. For comparison, ordinary Tellicherry sits around 4 millimetres.

Corns above 4.75 millimetres
The top grade, TGSEB
From Kerala in India
Whole corns, ground fresh

The reason large corns taste different is that they have hung longer on the vine. A pepper berry allowed to ripen fully builds more essential oil and a more complex aroma, while the raw, biting heat loosens its grip a little. That is why Tellicherry often reads as rounder than cheap black pepper, not because it is weaker, but because there is more than heat in it. You get pine and citrus first, then something fruity, and finally the warmth settling at the back. Garbled means the lot has been cleaned of stalks, dust and light, immature berries before sorting, so what you get is nothing but full grade corns.

Pro tip!
Grind the pepper straight into the meat mix, not in advance. The volatile oils that give Tellicherry its pine and citrus character start to disappear within minutes of grinding, and in a sausage mix left to mature until the next day the difference between freshly ground and pre ground is easy to taste. To get even more from it, toast the corns dry in a hot pan for thirty seconds until they start to smell, let them cool completely, and then grind. The heat drives the oils out toward the surface of the corn.

Features

  • The top grade TGSEB: Tellicherry Garbled Special Extra Bold, with corns above 4.75 millimetres against roughly 4 for ordinary Tellicherry.
  • Ripened longer on the vine: Larger berries mean more essential oil and a broader aroma, not simply more heat.
  • Cleaned and sorted: Garbled means stalks, dust and light immature berries are removed before grading.
  • From Kerala: The Malabar Coast in southern India, the original home of black pepper.
  • Whole corns: Ground or crushed as you use them, so the aroma is fresh every time.

How to use

  1. Keep the corns whole and tightly sealed, and grind only when you are about to use them.
  2. Crush coarse for steak and pickling, grind medium for dressings, and fine for sauces.
  3. Toast the corns dry in a pan for thirty seconds before grinding if you want more aroma.
  4. Add whole corns early to stock and stews, and freshly ground pepper at the end.
  5. Check that your mill takes large corns. At 4.75 millimetres they are too big for some small grinders.

Dosage guide

In a sausage or meat mix 2 to 3 grams per kg, around 1 tsp freshly ground
For pepper steak 1 tsp coarsely crushed per steak, pressed in before frying
In brine and pickling 1 tbsp whole corns per litre
In stock and stews 1 tsp whole corns per litre, added early
For dry curing 2 grams per kg of meat, mixed into the salt
In a pepper sauce 1 tsp coarsely crushed per 100 ml of cream

Specifications

Product Whole black pepper, Tellicherry TGSEB
Grade Tellicherry Garbled Special Extra Bold, the top grade
Corn size Above 4.75 mm. Ordinary Tellicherry sits around 4 mm and TGEB above 4.25 mm
Form Whole peppercorns
Botanical name Piper nigrum
Origin Kerala, India
Ingredients Black pepper (Piper nigrum), whole corns
Energy per 100 g 1158 kJ / 276 kcal
Nutrition per 100 g Fat 3.3 g, of which saturates 1.4 g. Carbohydrate 39 g, of which sugars 0.6 g. Fibre 25 g. Protein 10 g. Salt 0.05 g
Allergens None of the 14 declarable allergens
Storage Dry, dark and tightly sealed at room temperature

FAQ Frequently asked questions

What does TGSEB mean?

Tellicherry Garbled Special Extra Bold. Tellicherry is the grade name for the largest berries from the Malabar Coast, garbled means the lot has been cleaned of stalks, dust and light immature berries, and Special Extra Bold is the top size sorting with corns above 4.75 millimetres. Below it sits Extra Bold above 4.25 and ordinary Tellicherry around 4.

Is it hotter than ordinary black pepper?

Not necessarily, and that is the point. Large, fully ripe corns carry more essential oil and a broader aroma, while the raw biting heat is slightly tempered. Many people read it as rounder than cheap black pepper while tasting of more. If you want pure heat rather than aroma, an ordinary ground pepper gives you more for your money.

How much pepper goes into a sausage mix?

Reckon 2 to 3 grams of freshly ground black pepper per kilo of mix, which is roughly 1 tsp. If the pepper is meant to stand out on its own, as in a pepper sausage, you can go up towards 4 grams. Grind straight into the mix, and remember the flavour keeps developing while the mix matures in the fridge.

Will the corns fit my pepper mill?

Usually, but not always. Corns above 4.75 millimetres are noticeably larger than standard pepper, and some small mills with a narrow throat can jam. If your mill has an adjustable grind, set it coarse the first time and check that the corns feed evenly. A mortar works regardless.

How long does it keep?

Whole corns hold their aroma for years when kept dry, dark and tightly sealed, while ground pepper loses much of its volatile oil within a few months. That is the whole point of buying whole pepper. Do not store it above the cooker, since heat and steam are what kill the aroma.

Manufacturer

Foodstuff Collection

Foodstuff Collection

Product properties

Krydder Renvare

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