ANNAM PEPPER

Annam Pepper Whole (schwarzer Pfeffer ganz) 100 g for authentic Indian home cooking in Germany

Annam Pepper Whole brings pure whole black peppercorns (black pepper whole, schwarzer Pfeffer ganz) to your kitchen. A core spice in Indian cuisine, it adds warm pungency to garam masala, rasam, biryani, and dal. Perfect for the South Asian diaspora, students, and curious German home cooks seeking genuine Indian flavor and reliable results (indischer Pfeffer online kaufen).

Key Benefits

• Authentic whole peppercorns for true Indian taste in curries, dals, and biryani spices.
• Handy 100 g pack for freshness and everyday cooking.
• Versatile: crush for tadka, toast then grind for garam masala or curry powder.
• Bold, warming aroma with subtle citrus notes that lifts both veg and non-veg dishes.
• Grind-on-demand for maximum aroma; ideal for spice mills or mortar and pestle.
• Trusted Annam brand appreciated in South Asian kitchens.

Flavor & Usage

Pungent and aromatic with a warming heat and a light, citrusy edge; adds depth without overpowering.

• Pepper rasam recipe: coarsely crush with cumin and garlic for a soothing, peppery broth.
• Sambar and dal tadka: bloom cracked pepper in hot ghee or oil for a lively finish.
• Biryani and garam masala: dry-roast with cumin, coriander, cloves, and cinnamon; grind fresh.
• Pepper chicken or paneer pepper fry; also finish soups, eggs, salads, and roasted veggies.
• How to grind Annam Pepper for fresh spice taste: use a spice grinder or mill; choose coarse for rubs, fine for sauces.
• For authentic Indian recipes in Germany, choose whole pepper and grind just before serving.

Ingredients & Allergen Info

Ingredients: Whole black pepper (Piper nigrum).

Sourcing / Authenticity

Part of Annam’s classic spice range used for Indian cooking at home; selected to suit traditional recipes and everyday meals.

Storage & Shelf Life

• Store in a cool, dry place away from sunlight and moisture.
• Transfer to an airtight jar after opening to preserve aroma.
• For peak flavor, use preferably within 6 months of opening; check best-before date on pack.

Perfect For

• Everyday Indian cooking in Germany: rasam, sambar, dal tadka, biryani.
• Homemade spice blends: garam masala, curry powder, pepper masala.
• Student kitchens, meal prep, and family dinners.
• Vegetarian and vegan dishes seeking warm, aromatic heat.

FAQ

• Whole vs ground pepper—what is better? Whole peppercorns retain aroma longer; grind just before cooking for maximum flavor.
• How much should I use? Start with 1/4–1/2 tsp freshly ground for 2 servings, then adjust to taste.
• Is the heat very strong? Pepper provides warming, aromatic heat, typically milder than chili; balance with salt, acidity, or ghee.
• Which spices pair well in Indian cuisine? Cumin, coriander, turmeric, mustard seeds, cloves, cinnamon, and cardamom.
• Can I use it beyond Indian dishes? Yes—season steaks, roasted potatoes, soups, and salads for a robust, peppery lift.