In South India, Kerala and Karnataka are the two major pepper-producing regions. Back in the day, the Malabar coast was the world's main pepper trading post. Black pepper is a perennial climbing plant grown for its berries, which are used in medicine and cooking. In fact, it is the most widely used spice, being used every day to spice up our dishes. Requiring high rainfall and a hot, humid climate, the mountainous regions of the Western Ghats are ideal for its cultivation. Found in the hills at altitudes of over 1,100 m and scattered around trees growing wild between coffee and tea bushes, this black pepper comes from a variety of pepper called Karimunda. After several visits to farms, we learned that there are different species of pepper plant with very different tastes. The Karimunda is the most popular in southern India, and the one that is said to have been exported to Cambodia. In this plantation, which resembles a nature reserve, the soil gives it a spicy, very pronounced taste with a long finish.