Peppercorns / Kali Mirchi pepper''s name comes from the Sanskrit Pippali nigrum, which means "black spice". Peppercorns have a pungent, woody aroma and hot, biting taste. Black pepper is more aromatic, white is stronger and hotter. Pepper is the only spice that we used to flavor food before, during and after cooking. Whole or grounded peppercorns can be added to most non-sweet dishes. This spice too like cinnamon and cloves has varies medical uses. It is used extensively in Indian cuisines and across the world. We are prominent suppliers and exporters of Peppercorns/Kali Mirchi.