Among Kerala’s heirloom pepper cultivars, Karimunda is revered for its intense aroma and sharp, lingering heat. Grown in the mist-laden hills of Wayanad, on small family farms intercropped with coffee and cardamom, it yields small, jet-black berries that pack more spice than most other varietals. For centuries, this bold and complex pepper has held pride of place in Malabar kitchens, earning a reputation as one of India’s most sought-after native peppers.
