Spices that moved the world
Long before they reached your kitchen, India's spices drew traders, sailors and empires across the oceans.
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1213 BCE
Black peppercorns from India are placed in the nostrils of Pharaoh Ramesses II as he is mummified. They are still there over 3,000 years later.
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1st century
Roman ships sail to India's south-west coast for pepper. Pliny the Elder grumbles that trade with India costs Rome 50 million sesterces a year.
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1498
Vasco da Gama lands near Calicut, opening the first sea route from Europe to India. His crew say they came “in search of Christians and spices”.
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1600
The British East India Company is founded, the Dutch follow in 1602. The fight to control the spice trade, pepper above all, shapes the colonial era.
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Today
India is the world's largest producer, consumer and exporter of spices, and its spices still season kitchens across the globe.
From the farm to your kitchen shelf
Some of the finest spices begin far from the shelf.
Ours are sourced from hill farms in India's mountain ranges, where mother nature, climate, soil and time shape their aroma, depth and character. Through trusted farming networks, we select spices that feel true to their origin and worthy of your kitchen.
Pippali brings that journey closer, carefully chosen, thoughtfully presented, and meant to be experienced one spice at a time.
Pippali is the old Sanskrit name for long pepper, and the root of the word “pepper” itself.
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Grown in the hills
Hills shaped by mother nature: cardamom and pepper country.
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Sourced direct
Sourced directly from the farms, with no middlemen.
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Sent to you
Packed in sizes from 10 g to 1 kg and sent to your door anywhere in India.
How India cooks with them
Whole spices are bloomed in hot ghee or oil, simmered into curries, rasam and chai, and ground fresh into masalas. Kept whole, a spice holds on to its essential oils, and its flavour, for far longer than a ready-ground powder.
Ready to cook with them?
Every spice, pack size and price is on one page. Order by phone, WhatsApp or email.