Black Pepper Tea: The Kerala Home Remedy Drink

When someone in a Kerala home starts coughing during the monsoon, there's a good chance they'll be handed a hot glass of something peppery. Pepper tea, or pepper water (kurumulaku vellam), is one of the oldest home drinks for colds and rainy days.

Basic pepper tea

• 1½ cups water
• ½ teaspoon black peppercorns, crushed
• A small piece of ginger, crushed
• 4 to 5 tulsi (holy basil) leaves, optional
• 1 to 2 teaspoons jaggery, or honey added later

1. Put the water, crushed pepper, ginger and tulsi in a pan.
2. Boil, then simmer for 5 to 7 minutes until the water reduces a little.
3. Add jaggery and stir to dissolve. (If using honey, add it after straining and cooling slightly.)
4. Strain and drink warm.

With black tea

Simmer the pepper and ginger for 3 to 4 minutes, then add 1 teaspoon of black tea for the last minute. Add milk if you like. It becomes a peppery chai.

Variations

• With turmeric: a pinch of turmeric, for a golden, earthy cup.
• With cumin: ½ teaspoon cumin seeds, which many homes add for digestion.
• With coriander seeds: for a lighter, citrusy version.
• With dry ginger (chukku): hotter and stronger.

Why people drink it

• A hot drink soothes a sore throat and helps with a blocked nose.
• Pepper's heat makes the nose run and feels "clearing".
• It's warming on cold, wet days.

It's a comforting traditional drink, not a medicine. It won't cure an infection. If you have a high fever, trouble breathing, or symptoms that last more than a few days, see a doctor.

Go easy if

• You have acid reflux or gastritis. Pepper can make it worse.
• It's for a young child: use much less pepper, and no honey for babies under one year.

Use fresh pepper. Freshly crushed peppercorns give a far more aromatic drink than old powder. Our Kerala black pepper is sold whole. For another monsoon favourite, see our chukku kappi recipe.