Sohmrit, commonly known as black pepper powder, is another one of the multiple key spice attractions that grow in Meghalaya’s serene Khasi hills. The climatic condition of the North East Indian state is prolific for the growth and nurturing of this globally popular spice. The right amount of rainfall, slightly warmer weather in summers, and extremely cold temperatures throughout the year help our black pepper flourish. The reason behind these top-notch benefits is the presence of a compound called ‘piperine’ that is found in our spice. Black pepper powder had turned out to be a crop offering high yields for our farmers to make a steady living.
Our black-gold spice is a powerhouse of antioxidants that helps in lowering the risk of chronic illnesses and massively improves the comsumer’s digestive tract. This also makes the taste of pepper pungent, spicy and of course, largely flavorful.
Pahari roots black pepper powder is a good source of:
- (many other essential vitamins and minerals)
Ayurvedic black pepper powder is known to:
- Combat nasal and chest congestion
- Treat respiratory disorders
- Keep the skin and hair healthy
- Cure cold and cough
- Reduce discomfort in the intestines
It can be used for cooking Indian as well as Chinese. You may use it to make kadha, tea, or even add
it to your soups for an additional boost in flavour. It is also good for your health
- Dry roast a combination of clove, Pahari Roots’ black pepper powder, some finely chopped ginger and some tulsi leaves for 30 seconds.
- Pour water in a pan. Add all of the aforementioned spices to the mix.
- Boil the water for 5-7 minutes. Wait for all the spices to immerse in the boiling water.
- Once immersed, strain the water and serve hot.
We also have Whole Black peppercorn