The fruits and leaves of the true pepper plant (Piper nigrum). Depending on the time of harvest and processing method, this tropical vine yields the familiar black, green, white, and red peppercorns. Green pepper: Harvested unripe and either pickled fresh or quickly dried. Black pepper: Also harvested green, but ferments during slow drying in the sun, causing the skin to wrinkle and turn black. - 1990

The berries have changed color from green to yellow to red and are practically ripe. Each berry contains a single peppercorn. The deep-green, lanceolate leaves are alternate, and the winged stem encircles the strongly branched shoot. White pepper: Fully ripe, red berries are harvested for this. After soaking in water, the outer pulp is removed, leaving only the light-colored seed. - 1990

Pepper harvest in the Cardamom Hills near Thekkadi, a small town in the southwestern Indian state of Kerala. The slopes of these hills are sparsely covered with deciduous trees, whose trunks are enveloped by the dense foliage of the pepper bushes. Pepper is a climbing plant that—much like wild grapevines or ivy—grows upward on trees and rock faces using its tough, supple tendrils and adhesive aerial roots. To harvest the long clusters of pepper berries, the picker uses a sturdy bamboo pole—on which he has trimmed the side shoots to the width of a step—as a ladder. – 1990

Cardamom is considered the third most expensive spice in the world, after saffron and vanilla. It is prized for its complex, aromatic flavour and is used in a variety of ways. Cardamom is an essential ingredient in curries, teas (such as masala chai), desserts and baked goods worldwide. In traditional medicine, it is valued for its digestive and anti-inflammatory properties. – Kerala – Calicut – 1990

Cardamom (Elettaria cardamomum) originates from southern India and Sri Lanka and belongs to the ginger family. In India, it is grown particularly in the states of Kerala (e.g. in the Idukki district) and Tamil Nadu, in shaded gardens or plantations. The pod-like fruits are harvested by hand when they turn a bright green colour. Each pod contains small black seeds inside, which are responsible for the intense aroma. Cardamom is one of the world’s most valuable spices and is often referred to as ‘green gold’ due to its significance. – Kerala – 1990

Cardamom is considered the third most expensive spice in the world, after saffron and vanilla. It is prized for its complex, aromatic flavour and is used in a variety of ways. Cardamom is an essential ingredient in curries, teas (such as masala chai), desserts and baked goods worldwide. In traditional medicine, it is valued for its digestive and anti-inflammatory properties. – Kerala – Calicut – 1990

Women from Thekkady in Kerala sort and clean cardamom pods by hand. They use traditional, flat wicker baskets to ‘winnow’ the cardamom or sort it by hand according to size and colour. Green cardamom (Elettaria cardamomum) is regarded as the ‘queen of spices’ and is grown in the cooler mountainous regions of southern India, known as the Cardamom Hills. Harvesting and subsequent cleaning are carried out almost entirely by hand, making cardamom one of the world’s most expensive spices after saffron and vanilla. – 1990

A young woman stands in the entrance hall of a house next to an impressive, intricately carved wooden door. The door features a detailed pattern comprising several panels, each decorated with a circular sun wheel motif. – Kerala – Thekaddy – 1990

The portrait of the young woman in the doorway is an example of Maximilien Bruggmann’s sensitive portrait photography. The photograph was taken in Thekkady, in the Indian state of Kerala, in 1990.

This and the next photograph show the pepper berries hanging in long spikes or clusters. When harvested unripe, they are processed into green peppercorns, which are sold in tins or in brine. On the right, the berries have changed colour from green to yellow to red and are practically ripe. Each berry contains a single peppercorn. The deep green, lanceolate leaves are alternate, and the winged stalk encircles the strongly branched shoot. - Cardamom Hills in the Thekkadi area - 1990

This photograph and the previous one show the pepper berries hanging in long spikes or clusters. When harvested unripe, they are processed into green peppercorns, which are sold in tins or in brine. On the right, the berries have changed colour from green to yellow to red and are practically ripe. Each berry contains a single peppercorn. The deep green, lanceolate leaves are alternate, and the winged stalk encircles the strongly branched shoot. - Cardamom Hills in the Thekkadi area - 1990

Pepper harvesting in the Cardamom Hills near Thekkadi, a small town in the south-western Indian state of Kerala. The slopes of these hills are sparsely covered with deciduous trees, their trunks enveloped by the dense foliage of the pepper bushes. Pepper is a climbing plant which – much like wild vines or ivy – grows upwards on trees and rock faces using its tough, supple tendrils and adhesive aerial roots. To harvest the long clusters of pepper berries, the picker uses a sturdy bamboo pole, from which he has trimmed the side shoots to the width of a step, as a ladder. - 1990

The harvested pepper berries are spread out on straw mats to dry, during which time they turn grey to blackish, thus producing black pepper. White pepper is the hulled variety. Like nutmeg and cloves, pepper is mainly grown by smallholders. They deliver their harvest to buyers, who then sell it on to wholesalers. – Cardamom Hills, in the Thekkadi region – 1990

Photo Gallery