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Heirloom pepper from the Garo rainforest, where gibbons swing overhead
Miss Dmise DShira farms black pepper in Meghalaya's Garo hills — vines her mother inherited, methods her family has trusted for generations. Her patch of rainforest is shared with Hoolock Gibbons, India's only apes. Bold, aromatic, and grown without shortcuts.
Best used as a finishing pepper — the floral notes shine when freshly cracked over eggs or grilled meats.
Turmeric + black pepper = 2000% better absorption
Wild-harvested from the Garo Hills
Grown in
Meghalaya — "abode of clouds" — sits at 4,000ft where heavy monsoons and acidic soil produce aromatic spices.
Dimse D Shira tends pepper vines in South West Garo Hills — a legacy passed from her grandmother to her mother, and now to her.
Black pepper vines climb tall rainforest trees in the Garo Hills. No trellises, no plantations — just jungle canopy and generations of knowledge.
Each harvest is hand-picked from wild vines. This year yielded 17 kilos of peppercorns with the bold, floral character that only forest-grown pepper can deliver.
