Black Pepper

About Black Pepper

• Black pepper is the dried fruit (peppercorn) of the plant Piper nigrum
• Known as the King of Spices
• Available as whole peppercorns or ground powder
• Color: black or dark brown
• Flavor: sharp, pungent, spicy with slight citrus notes
• Aroma: warm, woody, and aromatic

Basic Details

• Product Name: Black Pepper
• Scientific Name: Piper nigrum
• Type: Dried spice
• Origin: India
• Form: Whole / Powder
• Processing: Raw / cleaned

Physical Parameters

• Shape: Round (peppercorns)
• Color: Black
• Texture: Wrinkled surface
• Size: ~4 4.75 mm
• Aroma: Strong and spicy
• Taste: Sharp, pungent

• Moisture: Max ~1112%
• Density: ~550 g/l
• Crude Fibre: ~10%
• Light Berries: ~2%
• Extraneous Matter: <1%

Microbiological Standards

• Salmonella: Absent
• E. coli: Very low
• General quality: Food-grade safe

Storage & Packing

• Storage: Room temperature, cool & dry place
• Shelf Life: 1218 months
• Packing: Bulk bags / retail packs

Types / Varieties

• Malabar Pepper Strong flavor
• Tellicherry Pepper Larger size, premium quality
• Garbled Pepper Cleaned and sorted

Key Points About Black Pepper

• Contains piperine (active compound)
• Enhances absorption of nutrients (like turmeric/curcumin)
• Used in almost every cuisine worldwide
• Adds heat without overpowering flavor
• Improves digestion and metabolism
• Has antioxidant and anti-inflammatory properties
• Called Black Gold in ancient trade

Health Benefits (Simple)

• Helps in digestion & gut health
• Boosts nutrient absorption
• Supports immunity
• May help in respiratory issues
• Aids metabolism and weight management

Uses of Black Pepper

• Cooking (curries, soups, salads, sauces)
• Seasoning (table spice)
• Spice blends (garam masala, etc.)
• Medicinal & herbal uses