We’ve given the humble black peppercorn the starring role in this curry as it gives a lovely fragrance as well as heat. Although India is now the world’s largest consumer of chillies they weren’t actually introduced until the 16th century, so prior to this black pepper would have been used to add heat instead (the Tellicherry pepper we’re using here being the very best).
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CURRY SPICES: Coriander, cumin, turmeric, black pepper, black cardamon, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
TELLICHERRY BLACK PEPPER: Toasted cracked Tellicherry black pepper
KOSAMBARI SPICES: Toasted mustard seeds, toasted cumin seeds