India

India is recognized as both a historical and a modern giant in hot pepper cultivation and trade, characterized by a mosaic of regional growing environments and celebrated spice traditions. Southern states like Kerala, Karnataka, and Tamil Nadu lead in both black pepper (Piper nigrum) and chili (Capsicum spp.) production. Kerala alone accounts for more than 60% of black pepper output, while Andhra Pradesh and Telangana produce famed red chilies such as Guntur Sannam, Byadgi, and Teja.

Recently, Indian black pepper production has faced climatic and structural challenges, causing national output to fall to about 46,000 metric tons in 2025 from higher levels in previous years. Nonetheless, India remains the world’s second-largest exporter of pepper, with around 20,000–25,000 metric tons shipped in 2024 and a total export value exceeding USD 120 million.

Organic pepper, especially Malabar and Tellicherry varieties, earns a global premium for its flavour, heritage, and certification. Indian pepper is essential not only in local cuisine and wellness products but also as a major foreign currency earner, with continuous innovations in sustainable and high-value spice farming.