Tellicherry Ground Black Pepper Pavone: the king of spices for professional kitchens
Tellicherry ground black pepper is the most prized grade of Piper nigrum, made from the largest, fully matured berries grown on the Malabar coast of Kerala, India. The Pavone 1 kg bag (12 kg case) is selected and packed for restaurants, pizzerias and gastronomy operations that demand intense, citrus-floral aroma and consistent grind. Ambient storage, no cold chain required, shelf life 24 months. Ideal for seasoning, marinades, sauces, cured-meat boards and finishing dishes.
What Tellicherry black pepper is
Black pepper is obtained from the dried unripe drupes of Piper nigrum, a climbing vine native to the Malabar coast of India and traded across the Mediterranean since antiquity, when it was so valuable it was used as currency. The Tellicherry name (from Thalassery, Kerala) identifies the top selection: only the largest berries, left longer on the plant to mature fully, qualify. The result is a deeper, more aromatic profile with fruity, citrus and floral notes that distinguish it from standard black pepper. Ground, it releases its volatile oils immediately, so it is dosed at the end of preparation for maximum impact.
Geographic origin
The raw material comes from India, specifically the Malabar coast and the Thalassery (Tellicherry) district of Kerala, the historic heartland of high-grade pepper. Selection and packing for this line are carried out in Italy by the Pavone Garuti spice house.
The producer
Pavone is the spice brand of F.lli Garuti SRL, based in Rome. The company has been selecting and packing spices and ingredients since 1955, combining artisan tradition, quality selection and sustainability. Its range covers spices, herbs, salts, blends and baking ingredients for the professional food-service channel.
Sensory profile
Intense and warm, with the characteristic pungency of piperine balanced by fruity, citrus and lightly floral aromatic notes typical of the Tellicherry grade. The fine, uniform grind disperses evenly and coats food without gritty texture, delivering immediate pungency and a long aromatic finish.
Technical specifications
Single-origin ground black pepper (Piper nigrum), Tellicherry selection. Net weight 1 kg per bag, 12 kg case. Uniform fine grind. Moisture kept below 12%. Ambient storage in a cool, dry place away from light and heat sources. Commercial shelf life 24 months; once opened, keep the bag sealed and use within 30 days for best aroma retention.
Professional uses
Cracked over carpaccio, tartare and cured-meat boards just before service. Cacio e pepe: toast the pepper in a dry pan, then emulsify with pecorino and pasta water (about 4 g per portion). Steak au poivre and pepper sauces. Marinades and brines for meat and fish. Finishing for risotto, soups and roasted vegetables. Always add at the end of cooking, as the volatile oils dissipate above 80 °C.
Pairings
Classic with aged pecorino and Parmigiano (cacio e pepe), with fresh and aged cheeses, with beef and game, with strawberries and citrus in modern desserts, and with extra virgin olive oil for finishing. Complements coarse sea salt, dried chilli and Mediterranean herbs.
Delivery and logistics LAPA
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry product, Tellicherry pepper needs no cold chain: direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, and 24-48 hour shipping for Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Pallet quantities available for professional stock.
Who it is for
Designed for restaurants, pizzerias, hotels, delicatessens, gastronomies, pastry labs, canteens, Italian grocery stores and private customers passionate about Italian cuisine who want a high-grade, single-origin black pepper with reliable supply.
