Berries are picked by hand just before they ripen, then dried in the sun until the skin darkens and wrinkles into the peppercorn you know. Grown in the hill country around Kandy and Matale, Sri Lankan pepper is recognised for its high piperine content, giving it more heat and a sharper bite than pepper from most other origins. Every batch is bought directly from the farming families who grow it, and can be traced back to the estate it left.
