Ceylon pepper, also known as Sri Lankan pepper or Malabar pepper, is a type of black pepper that is grown in Sri Lanka, formerly known as Ceylon. Ceylon pepper is known for its unique flavor profile, which is characterized by a moderate heat and a distinct, complex aroma that includes notes of pine, cardamom, and citrus. Ceylon pepper is typically harvested from the pepper vine when the berries are still green and then sun-dried to create black pepper. The peppercorns are then sorted and graded based on size and quality. The pepper is considered to be a high-quality, premium product, and is sought after by chefs and gourmet food enthusiasts for its unique flavor profile. Ceylon pepper is traditionally grown in the southern part of Sri Lanka, and it is produced by smallholder farmers. The pepper industry in Sri Lanka has faced many challenges such as the pest attacks, and the decrease of pepper cultivation area due to the conversion of land to other crops. However, there are organizations and initiatives that are working to revive the industry and promote sustainable farming practices. Ceylon pepper is considered to be a versatile spice, it's used to season a wide variety of dishes and cuisines, from traditional Sri Lankan curries to Western-style stews, soups, and sauces. It's also used as a common ingredient in Ayurvedic medicine.