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Whole Banasura Black Pepper from India by the Kilo
Discover whole Banasura black pepper from India available by the kilo, a sought-after culinary rarity famed for its extraordinarily large peppercorns and deep black color. This grand cru pepper unleashes a powerful, warm, and spicy aroma paired with a long-lasting heat. Offered in bulk by the kilo, it provides an ideal professional format for restaurants, caterers, and spice connoisseurs.
Cultivated from a selective cross between Karimunda and Panniyur varieties, these vines climb tall support trees in the tropical climate of Wayanad, Kerala. Late-harvested at full maturity between mid and late March, sun-dried with care, and meticulously hand-sorted, this pepper retains a high concentration of essential oils for maximum freshness in bulk.
On the nose, it reveals an intense, warm bouquet with subtle earthy undertones and a delicate fruity touch. On the palate, its full-bodied flavor unfolds with balanced, lingering heat. Coarsely crushed in a mortar or freshly cracked from a mill, it shines over seared steaks, braised meats, hearty stews, rich sauces, and custom spice blends.
- Pepper Strength: 8/10 (Intense, long-lasting heat)
- Main Notes: Warm spicy notes, subtle earthy undertones, and fruity accents
- Uses: Steaks, seared meats, stews, sauces, pan juices, and spice mills
- Origin: India (Wayanad District, Kerala)
- Variety: Karimunda x Panniyur Hybrid
- Format: Extra-large whole peppercorns (Sold by the kilo)
With its impressive grain size and rich aromatic complexity, Banasura black pepper transforms everyday meals and gourmet dishes into memorable sensory experiences. Buying by the kilo offers an exceptional, cost-effective wholesale option for demanding kitchens.
Experience the finest harvest of whole Banasura black pepper from India at the best price per kilo with Le Comptoir de Toamasina.
A premium table pepper
A great black pepper to grind in the dining room or at the pass, one that makes a difference on meat.
A controlled cost per plate
At €75 per kilo, 1 g per plate costs less than 8 euro cents.
Even grains
Large, whole, dry grains: easy to store, grind or crush in quantity.
Banasura black pepper by the kilo is aimed first at professionals: chefs, caterers, butchers, cheesemongers and fine food shops. It comes from the Wayanad district, a highland plateau in Kerala, in the Western Ghats, the region where the pepper vine grows wild. Its large, dark-brown grains have a more gourmand profile than most black peppers: cocoa, honey, a hint of citrus, then a lightly smoky woodiness.
In a professional kitchen, it is a signature black pepper. It is an easy upgrade from a standard black pepper on grilled meat, pepper sauces, pasta and risottos, and it holds its own against strong-flavoured produce such as game or aged cheese. Its heat builds gradually and lasts, so you can use less for a more aromatic result.
The 1 kg bag is designed for regular kitchen use or for resale: at €75 per kilo, it is the best-value format in the range. For larger volumes or regular deliveries, I'll prepare a tailored quote. To try it first, it is also available as a 50 g jar and 200 g bag.
Comparative Sensory Analysis
Banasura vs Madagascar vs Kampot black
Our tasting profile: three great black peppers, three styles for your menu
Banasura · Madagascar · Kampot
The Taste Pyramid of Banasura Pepper
What your guests taste, bite after bite
Technical sheet
What you receive
- Botanical namePiper nigrum L.
- OriginWayanad, Kerala, India
- IngredientsBlack pepper
- FormLarge whole grains
- Format1 kg bag — larger volumes on quote
- Strength6/10 — gradual heat
- Main notesCocoa, honey, citrus, smoky wood
- UseGround or crushed, at the end of cooking or at the pass
- StorageDry, away from light and heat
- AllergensNone
- DocumentsTechnical sheet and batch number on request
- Preparation / DeliveryPrepared within 24h - Delivered within 48h
Arnaud's view: why I offer it to professionals
I founded Le Comptoir de Toamasina in 2010, after my first trip to Madagascar. Many customers still know me by the nickname « Arnaud Vanille », but my range has since grown to include peppers from around the world, and I have been working with professionals since 2012. What I've learned from them: a chef wants a product that doesn't change from one batch to the next, and someone who really knows what they sell.
I select this pepper in France, from my importer. On every batch, I check the size and evenness of the grains, the absence of dust and hollow grains, then the nose: a good Banasura should smell of cocoa and warm wood as soon as it's crushed. Finally, I taste it on grilled meat, the way it will be served in the dining room.
I recommend it to kitchens that want to upgrade their black pepper without changing their habits: it is used just like a classic black pepper, but it brings a roundness and a finish people notice. It is also an excellent product for resale in fine food shops.
In a professional kitchen: how to use it
- Grinding: grind or crush only what you need for the service. Ground pepper quickly loses its cocoa and citrus notes.
- Cooking: add it at the end of cooking or at the pass. Long cooking over high heat makes it bitter.
- Cost per plate: at €75 per kilo, 1 g per plate costs less than 8 euro cents.
- Dosage guide: 1 g per plate as a finish; 20 to 25 g of crushed grains per litre for a true pepper sauce.
- Storage: keep the grains whole in airtight jars, away from light and heat, and follow the date shown on the packaging.
Menu ideas
House pepper sauce
Sweat a shallot, deglaze with cognac then veal stock, reduce and finish with cream. Add 20 to 25 g of crushed Banasura pepper per litre at the end. Its cocoa notes round out the sauce without making it harsh.
Beef cuts with cracked pepper
Coat the cuts with coarsely cracked pepper just before searing, or scatter it after slicing with flaky sea salt. Banasura's crunch and long finish make the difference on a rib of beef.
Cacio e pepe for service
Dry-toast the amount of cracked pepper needed for the service, then build the sauce with pasta water and pecorino. Allow about 2 g of pepper per plate.
In a fine food shop
The 1 kg format lets you repack into jars or grinders. Highlight the Wayanad terroir and the gourmand profile: it's an easy black pepper to sell to customers who already know Tellicherry.
Wayanad, the cradle of pepper
To tell this pepper's story at the table, its origin is a good starting point. Wayanad is a highland plateau in northern Kerala, in the Western Ghats, the mountain range where the pepper vine grows wild. The region still lives from coffee, tea, cardamom and pepper, often grown together under the forest canopy.
Below, the Malabar Coast was for centuries the world's great market for « black gold »: the Romans were already trading there, and it was near Calicut that Vasco da Gama landed in 1498. The name Banasura comes from a king of Hindu mythology; the hill that bears it overlooks the Banasura Sagar lake.
Frequently asked questions from professionals
What is the price per kilo?
The 1 kg bag costs €75. For larger quantities or regular orders, contact me for a quote.
Can it replace our usual black pepper?
Yes, it is used the same way. Use a little less: its aroma and finish are more pronounced.
Can it be ground in large quantities?
Yes, but it loses its aromas quickly once ground. It's best to grind as you go, service by service.
How should I store a 1 kg bag?
As whole grains, in airtight jars, away from light, heat and moisture. Follow the date shown on the packaging.
Can you provide a technical sheet?
Yes, on request, with the batch number of your order.
« A great signature black pepper: cocoa, honey, smoky wood and a remarkable finish. »
Discover our whole peppersPiper nigrum · Wayanad, Kerala · €75 per kilo · Volumes on quote · Selected by Arnaud Sion
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