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TeLlichErRy

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Tellicherry is the jewel in the black pepper crown. Named after the port town of Thalassery, in Kerala, on Southern India’s Malabar Coast, Tellicherry is widely considered one of the world’s finest (and most sought after) peppercorns - and it commands a premium to match!

Like mini meteors, Tellicherry peppercorns have a large, rich-brown and wrinkled husk, with a marzipan-like core. And the taste experience is unrivalled…Fruity, full-bodied and distinctly aromatic, with a high essential oil content, these peppercorns deliver serious flavour that doesn’t overpower other ingredients.

To find out more about what makes Tellicherry such a unique black pepper, join us on our discovery trip into the heart of Kerala. Check out our short videos.

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MALaBAR

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In the same growing region as Tellicherry, on Southern India’s Malabar Coast, you’ll find one of the world’s oldest peppers - the Malabar. The Malabar peppercorns are smaller than the Tellicherry, with a less complex taste. But don’t underestimate the Malabar! It’s sophisticatedly subtle, with a light, zesty aroma and fruity flavour, making it a perfect match with red meat, fish or to give an exotic twist to fruity desserts. Used in our ground and whole peppercorn products, this is a great all-purpose pepper.

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CREAMY WHITe

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Unlike the Tellicherry and Malabar peppers, which are picked green, Sarawak white peppers are in fact red berries ripened on the vine. They’re then fermented in water, washed and the husk is removed. Sourced in the state of Sarawak in mountainous Borneo, the creamy white is considered the premier white pepper owing to its colour. Like Tellicherry, the berries are large and uniform. But unlike its black pepper cousins, it’s not as strong in flavour, tasting of musk and liquorice and providing a clean, sharp heat that works well with fish or noodles.

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GREeN PEpPer

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Green peppercorns are just that… green. They’re from the same berries as the black peppercorn, but are picked from the vine just after flowering before they’ve ripened. And unlike a black pepper, they’re plunged into boiling water or brine for 15 minutes, before air-drying to retain their vivid colour. This means the flavour of green pepper isn’t as intense as black pepper; making its milder heat and fresher, earthy taste, much-loved in Southeast Asian cooking.

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Pre-gRound black PepPEr

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When it comes to pepper it’s all in the alchemy. Once a peppercorn is ground, it quickly loses its flavour as the essential oils are released and oxidise. Keeping a peppercorn whole adds years to its shelf life, preserving its pungent flavour and aroma when eventually ground.

But sometimes, a slightly less spicy and powerful flavour is just what you need. For a mellower pepper kick, ground black pepper, carefully stored and sealed, is just the ticket. Buy frequently and you’ll always have quality pepper when you need it – and ensure it’s at the height of freshness and flavour.

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Pepper spectrums Find your taste in pepper