These Indian peppercorns come from the Malabar coast in Southern India. They are of superior quality due to their high volatile oil content hence producing strong robust flavours. They are best used freshly ground directly onto food. Always store peppercorns in a cool, dark place as they lose their flavour and aroma quickly. Perfect for your peppermill. If you prefer something that’s milder yet still fragrant, the Madagascan peppercorns are a better option.