Seventy years of Tellicherry pepper
from the Malabar Coast.
Third-generation family exporters — Tellicherry black pepper, Wayanad green cardamom and Ceylon cinnamon, shipped from Cochin to London, Dubai and beyond since 1952.
Grown where the spice trade began.
In 1952 the Paulose family began growing black pepper on the Malabar Coast — the same land that drew Arab, Portuguese and Dutch traders for six centuries. Three generations later, the estate hasn’t moved.
The combination of laterite soil, monsoon air and elevation along the Western Ghats foothills gives our Tellicherry pepper its characteristic bold berry and complex, fruity heat. Every lot is traceable to its estate block, verified against international quality standards and shipped with full documentation — phytosanitary, COO and COA included as standard.
“Vine-ripened, bold-berry, hand-graded — Tellicherry as it was always meant to be.”
A pepper house, first.
Tellicherry black pepper is our centre — graded to TGSEB and TGSE specification. Around it sits Wayanad cardamom, Ceylon cinnamon, Malabar white pepper and a full companion pantry. Every lot verified and traceable.
Audit-grade on every shipment.
APEDA-registered and Spices Board-certified. Every shipment leaves with a phytosanitary certificate, certificate of origin and analysis report — the documentation that London and Dubai buyers require.
Sample to shipping documents in four moves.
Built around how UK and Gulf buyers actually order — sealed sample first, pro-forma upfront, third-party lab analysis with the lot, FOB Cochin or CIF to your port.
Ten country buyers. Three regulatory regimes.
Our Tellicherry pepper and Wayanad cardamom move to the UK, the Gulf, Europe, Singapore and Australia — built on APEDA registration and Spices Board quality documentation.
Real hands. Real harvest.
Photographs from our Malabar Coast plantation and processing house — the hands that have graded and packed our spices for three generations.







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