The Kani tribals organically cultivate native black pepper varieties like Karimundan, Kottai Nadan, and Padappan. These vines reach up to 40 to 50 feet in height and yield an average of 4 to 5 kg per plant annually. Harvested from June to August, the peppercorns are shade-dried for 4 to 5 days before being cleaned and processed. Renowned for their rich oil content and spiciness, these peppers also possess