Black Pepper (Kali Mirch) Powder 100g Jar — Kokora Spices pack
Black Pepper (Kali Mirch) Powder 100g Jar — photo 2
Black Pepper (Kali Mirch) Powder 100g Jar — photo 3
Black Pepper (Kali Mirch) Powder 100g Jar — photo 4
Black Pepper (Kali Mirch) Powder 100g Jar — photo 5
Black Pepper (Kali Mirch) Powder 100g Jar — photo 6
Black Pepper (Kali Mirch) Powder 100g Jar — photo 7

Jar / shaker

Black Pepper (Kali Mirch) Powder 100g Jar

₹170

Free shipping on orders of ₹499 or more

1

Sharp, warming ground kali mirch for pepper chicken, rasam, eggs, soups and salads, and for finishing almost any dish at the table.

Packaging
Jar / shaker
Availability
In stock
Heat
Medium (2 of 4)

Delivered across India: see shipping and delivery and cancellations, returns and refunds.

Product details

Generic name
Black Pepper (Kali Mirch) Powder 100g Jar
Net quantity
100g
MRP
₹170 (inclusive of all taxes)
Manufactured / packed by
Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
Country of origin
India
FSSAI licence number
10826999000391
Customer care
+91 9090701043, info@kokoraspices.com
Ingredients
Black Pepper
Allergen information
Packed in facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
Veg / Non-veg
Vegetarian
Shelf life
12 months

In the kitchen

Kokora Black Pepper (Kali Mirch) Powder is ground black peppercorns with a sharp, woody heat and a lingering warmth. It is a different heat from chilli: it builds slowly and carries a pleasant, resinous aroma.

Use it freely in Chettinad pepper chicken, kali mirch paneer or chicken, rasam, ven pongal, milagu kuzhambu and pepper mutton fry, and in garam masala. A pinch finishes omelettes, egg bhurji, soups, salads, raita, fruit chaat, pasta and buttered corn.

Tip: for the fullest flavour, add some at the start of cooking and sprinkle a little more just before serving. The jar is labelled 'No added colour'.

Best for
Pepper chicken, kali mirch paneer, rasam, ven pongal, egg bhurji, omelettes, soups, salads, fruit chaat, pasta
How to use

For a pepper chicken or kali mirch gravy made with 500 g of meat or paneer, use 1 to 2 teaspoons, depending on how hot you like it. For rasam serving four, add 1/2 teaspoon. To finish eggs, soups or salads, sprinkle a pinch per serving.

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