Peppermaul Powder, or Pipramul, refers to the dried root and stem of the Long Pepper plant (Piper longum). Unlike common black pepper, Pipramul has a more complex flavour profile – a combination of pungent spiciness, subtle sweetness, and earthy undertones, often described as having medicinal notes.

Traditionally valued in Ayurvedic practices and various regional Indian cuisines, our Peppermaul Powder provides an authentic, invigorating warmth. It's excellent for adding a unique spicy depth to various vegetarian dishes, soups, and traditional health concoctions.

• Authentic Traditional Spice: Sourced for genuine Pipramul flavour and warmth.
• 100% Vegetarian & Clean Label: Absolutely no MSG, preservatives, or artificial colours. Pure goodness.
• Trusted Certifications: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified, ensuring international safety standards.
• Authentic Indian Origin: Proudly manufactured in Mumbai, Maharashtra, India, bringing you genuine regional flavours.
• Global Standard: Exported to over 30+ countries, a testament to our quality and reliability.

Heat: Distinctly warming and fiery, more potent than black pepper.
Aroma: Pungent, earthy, with slightly sweet and woody undertones, often with a hint of medicinal aroma.
Taste: A unique blend of intense spiciness, earthy depth, and a lingering, stimulating warmth.

• Fiery and pungent kick
• Earthy and robust
• Subtle sweetness
• Invigorating warmth

• Traditional Indian Spice: Authentic Pipramul (Long Pepper root/stem).
• Pungent & Warming: Delivers a unique, invigorating heat.
• Clean Label Promise: No MSG, No Preservatives, No Artificial Colours.
• Versatile for Health & Cuisine: Used in both traditional remedies and cooking.
• Finely Ground: Ensures easy integration and flavour release.
• Globally Certified: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified.

• Individuals seeking traditional Indian remedies.
• Home cooks experimenting with unique spicy profiles.
• Adding warmth to winter soups and stews.
• Enhancing flavour in root vegetable dishes.
• Exploring lesser-known but potent Indian spices.

• Used in traditional Ayurvedic concoctions for respiratory and digestive health.
• Adds a pungent, warming spice to vegetable curries and dals.
• Excellent in soups and stews with potatoes, carrots, and mushrooms for a unique kick.
• Can be incorporated into dry rubs or marinades for tofu and paneer.
• Flavours traditional Indian pickles and chutneys with a distinct heat.

How to use: Use sparingly due to its potency. Add a small pinch early in cooking for robust flavour, or blend into warm beverages or herbal infusions for traditional uses.