Tirphal — the untamed spice of the Konkan coast. It’s not quite pepper, not quite citrus, but something in between. A spice that buzzes on your tongue before it disappears, leaving behind a woody, lemony whisper.

Used in old Goan and coastal Maharashtrian kitchens, Teppal was never about heat — it was about balance. Just one berry can transform a fish curry, cutting through oil and sea with its sharp, electric notes.

Our Teppal is wild-harvested from forested belts of the Western Ghats — where it grows naturally, untouched by chemicals or plantations. Every pod carries the memory of rain, salt, and soil.

In Ayurveda, it’s known to aid digestion and improve circulation, but for us, it’s also a reminder — that good flavor doesn’t come from excess, it comes from intention.

So if you’ve ever wondered what your coastal ancestors seasoned their stories with — this might be it.

A spice that hums quietly but lingers long.
Simple, wild, unforgettable.