Kali Mirch Sabut-Black Pepper whole.

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Sabut kali mirch, or whole black peppercorns, are a commonly used spice in Indian cuisine. Here are some of the ways sabut kali mirch is used:

1. As a seasoning: Whole black peppercorns are often added to dishes as a seasoning. They can be used to add heat and flavour to curries, soups, and stews.

2. In marinades: Sabut kali mirch is often used in marinades for meat, fish, and vegetables. The peppercorns help to tenderize the meat and add flavour to the dish.

3. In spice blends: Whole black peppercorns are a common ingredient in many Indian spice blends, such as garam masala and rasam powder.

4. As a digestive aid: Sabut kali mirch is believed to aid in digestion and is often added to chai tea or other beverages to help with digestion.

5. In pickles: Whole black peppercorns are sometimes added to pickles to add flavour and a little heat.

6. In rice dishes: Sabut kali mirch is often added to rice dishes such as biryani, pulao, and khichdi to add flavour and aroma.

Overall, sabut kali mirch is a versatile spice that is used in many different ways in Indian cuisine.

Sabut kali mirch, or whole black peppercorns, is a commonly used spice in Indian cuisine. Here are some of the names for sabut kali mirch in various Indian languages:

1. Hindi: Sabut kali mirch (साबुत काली मिर्च)
2. Bengali: Gol morich (গোল মরিচ)
3. Gujarati: Sabut kalamari (સાબુત કાળી મરીંછ)
4. Kannada: Kare menasu (ಕಾರೆ ಮೆಣಸು)
5. Malayalam: Karumilaku (കരുമിളക്)
6. Marathi: Sabut kali miri (साबुत काळी मिरी)
7. Oriya: Gol moricha (ଗୋଳ ମରିଚ)
8. Punjabi: Sabut kali mirch (ਸਾਬੁੱਤ ਕਾਲੀ ਮਿਰਚ)
9. Tamil: Karumilagu (கருமிளகு)
10. Telugu: Miriyalu (మిరియాలు)

These names may vary in different regions of India or even among different dialects.