Himalayan Marich — Whole Black Peppercorns (मरिच)

Black pepper is the most widely used spice 
on earth. It has been traded across 
continents for thousands of years, it has 
started wars, driven exploration, and built 
empires. And yet, despite all of that 
history, most people have never tasted 
black pepper at its actual best.

The difference is in the berry. Marich — 
black pepper in Nepali — grown in the 
clean air and mineral-rich soils of the 
Himalayan foothills carries a depth and 
warmth that mass-produced pepper simply 
cannot match. These are whole peppercorns, 
dried naturally and packed without 
processing by RDK Organic House in 
Kathmandu — dense, aromatic, and full of 
the sharp, woody heat that makes black 
pepper irreplaceable in any kitchen in 
the world.

The case for whole peppercorns over 
ground is simple and absolute. Ground 
pepper loses its volatile oils within 
weeks of grinding. A whole peppercorn 
holds them for years. Crack one fresh 
over a dish and you will immediately 
understand what pre-ground pepper has 
been hiding from you your entire life.

In Nepali cooking, Marich is foundational 
— used whole in khada masala for dals 
and curries, cracked into marinades for 
sekuwa and momo, ground into garam masala, 
and brewed into chiya alongside other 
warming spices. In any kitchen, anywhere 
in the world, it is the spice that 
finishes almost everything.

Use whole in a peppermill for daily 
cooking. Crack coarsely for marinades, 
rubs, and crust. Simmer whole in stocks, 
broths, and spiced teas. Toast lightly 
before grinding to deepen the flavour.

- 100% whole black peppercorns (Marich)
- Himalayan foothills sourced
- Naturally dried, unprocessed
- No additives, no fillers
- Product of Nepal — by RDK Organic House,
  Kathmandu