Vellai Milagu refers to White Pepper, which is obtained from the same plant as black pepper—Piper nigrum. To make white pepper, fully ripe pepper berries are soaked, and the outer black skin is removed, leaving the white inner seed, which is then dried.
White pepper has a milder aroma but sharper heat compared to black pepper. It is widely used in Siddha, Ayurveda, Unani, and traditional cooking, especially where a light colour and clean appearance are desired.
Product Name: Vellai Milagu
Botanical Name: Piper nigrum
Part Used: Seed (inner kernel of pepper berry)
Form: Whole peppercorns / Powder
Colour: White to off-white
Taste: Hot, pungent
Aroma: Mild, earthy
Nature: Warming
Category: Spice / Medicinal seed
Shelf Life:
Whole: 2–3 years
Powder: 1–2 years (airtight storage)
⚠️ Based on traditional Siddha & household practices (not medical advice)
Used to relieve indigestion, gas, bloating
Stimulates digestive fire
Used in remedies for cough, cold, chest congestion
Often combined with ginger, milagu, kalkandu
Considered helpful for body aches and stiffness
Used in warming herbal preparations
Used in soups, sauces, white gravies, porridges
Preferred where black pepper colour is not desired
Piper nigrum
| Language | Name |
|---|---|
| Tamil | வெள்ளை மிளகு (Vellai Milagu) |
| English | White pepper |
| Hindi | सफेद मिर्च (Safed Mirch) |
| Sanskrit | श्वेत मरिच (Shweta Maricha) |
| Telugu | తెల్ల మిరియాలు (Thella Miriyalu) |
| Kannada | ಬಿಳಿ ಮೆಣಸು (Bili Menasu) |
| Malayalam | വെളുത്ത കുരുമുളക് (Velutha Kurumulaku) |
| Urdu | سفید مرچ (Safed Mirch) |
| Arabic | فلفل أبيض (Filfil Abyad) |
White pepper
Vellai milagu
Safed mirch
De-skinned pepper
Powder: Added to soups, kashayam, porridges
Whole: Crushed fresh for maximum potency
Milk decoction: With ginger & kalkandu
Spice blends: Light-coloured masalas
Vellai Milagu = White Pepper
Made from ripe Piper nigrum berries
Hot, pungent, warming spice
Used in Siddha medicine & cooking
Preferred when colour matters in dishes
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