Black Pepper Powder (Kali Mirch) - Cryogenically Ground

Hathi black pepper powder is ground from high-quality peppercorns sourced from reliable coastal areas across Tellicherry and the Malabar. These are India's major pepper-growing regions. We cryogenically grind whole peppercorns at –150°C to preserve the natural piperine compound and sharp fragrance. A little sprinkle is enough to add sharpness and warmth to dishes, such as soups, dal, rasam, grilled paneer, marinades, and daily sabji.

Why does Hathi Masala choose cryogenic grinding 

The sharp, strong notes of black pepper are due to a natural piperine compound present in the whole peppercorns. These compounds are very heat-sensitive. Traditional grinding machines generate heat, which evaporates the natural oils and compounds. This yields dull, flat kali mirch powder.

Hathi masala ground peppercorns are produced using the cryogenic grinding method, which cools the whole spice to –180°C with liquid nitrogen before grinding. At this temperature, piperine and oils are locked inside each particle. That’s why many households report using less hathi masala black pepper powder.

Some recipes where you can use black pepper powder 

1. Add 0.25 teaspoon to the hot ghee or oil tadka along with jeera and dried red chilli. Pour this tadka over Dal Tadka and Dal Makhani. The piperine compound blooms, spreading its warmth evenly throughout the dal.
   
   
2. Stir in 0.5 teaspoon during the boiling stage of the rasam base with tomato and tamarind. Black pepper is one of the important spices used in this dish. It adds that distinctive, sharp warmth that can’t be replaced.
   
   
3. Mix 0.25 teaspoons into the bowl of tomato, corn, or vegetable soup right before serving. A little sprinkle of fresh kali mirch transforms your regular soup into a warmer, more layered drink.
   
   
4. Add 1 teaspoon to the curd, along with salt and your masala, to prepare a good paneer tikka or grilled paneer marinade. Kali mirch makes the paneer's exterior clean and strong when grilled over high heat.
   
   
5. Sprinkle a small amount of vegetables chaat, fruit salads, or dahi bhalla just before serving. It behaves like a finishing spice; a pinch is enough.
   
   
6. Stir a little of this powder into warm milk, along with a little haldi, to prepare the popular golden milk. This won’t just give you good taste; the piperine in black pepper also increases curcumin absorption from turmeric.

Nutritional Information

Nutritional values are indicative. Exact values may vary by batch.

Benefits of Hathi Black Pepper Powder

Black pepper has been used in Indian kitchens and Ayurveda for centuries — and not just for its sharp taste.

• The natural compound in black pepper is Piperine, which is responsible for its sharpness and helps the body absorb nutrients from other spices, such as turmeric.
• Kali mirch increases the production of digestive juices, helping your stomach digest heavy, rich meals more comfortably.
• Black pepper is a natural source of Vitamin C, which boosts the immune system.
• This contains 50-60% of daily iron needs per 100g. That’s why it’s good to support healthy blood and energy levels
• It fulfills 44% of the daily calcium needs per 100g. Known to support bone health
• Traditional Ayurveda considers black pepper a warming spice that helps the body stay warm during the cold and monsoon seasons.
• Piperine compounds have natural antioxidant properties that help protect the cells in our body.

Storage: Transfer the black pepper powder to an airtight container after opening the 3-layered sealed packaging from Hathi Masala. Store the same container in a cool, dry place away from moisture, heat, and direct sunlight. Always use a dry spoon, as moisture can ruin its smell and sharpness. Use it within 8-12 months of opening to get better aroma and taste.  

Quality You Can Trust

Hathi Masala has been making spices since 1952. We grind the black pepper powder from high-quality peppercorns sourced from the coasts of Tellicherry and Malabar. These are India's largest pepper-growing regions, popular for their high piperine content. Hathi Masala grinds whole peppercorns using cryogenic technology at –180°C. This method preserves the natural piperine compound and smell. 

Every batch is lab-tested for multiple parameters, including purity and safety. The final product is packed without human contact at any stage. You can buy hathi masala black pepper in 50g and 1kg packs.

• FSSAI Certified and ISO 22000 Manufacturing
• Lab-tested every batch
• Cryogenically Ground at -150°C
• Hygienically Packed
• Flavour-Locked 3-Layer Packaging

Buy hathi black pepper online. It’s available in 50g and 1kg packs to suit your daily and bulk needs.

More from the Hathi Masala Kitchen

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• Everyday Masala, Turmeric, coriander, cumin & more for daily cooking
• Turmeric Powder, Selam, Rajapuri, and Super Turmeric
• Whole Masala, Whole spices for tadka and traditional cooking