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What Are You Looking For?

Black Pepper Exporter from UAE

Black pepper (Piper nigrum) is a flowering vine in the Piperaceae family, cultivated for its pungent fruit, which is dried to create the world's most commonly traded spice. Known as the "King of Spices," it is characterized by a sharp, earthy, and mildly citrusy flavor derived from the compound piperine. 

Key Characteristics and Uses:

  • Appearance: Dried peppercorns are small, wrinkled, and dark brown or black in color.
  • Flavor Profile: Pungent, sharp, earthy, and warm with woody notes, offering a different kind of heat than chili peppers.
  • Culinary Uses: Used worldwide as a seasoning for salads, soups, meats, and sauces; best used freshly ground to retain aromatic oils.
  • Health Benefits: Contains piperine, a compound that helps boost metabolism, improve digestion, and has antioxidant and anti-inflammatory properties.
  • Production: Berries are picked when green, fermented, and sun-dried to produce the typical "black" pepper. 

     

Physical Specifications (Whole Black Peppercorns)

  • Appearance: Whole dried berries, wrinkled pericarp, dark brown to black color.
  • Size: Generally in diameter.
  • Bulk Density: Ranging from  (light) to (bold/premium).
  • Foreign Matter: Max depending on grade.
  • Light Berries: Max  (indicates immaturity).
  • Extraneous Vegetable Matter: Max  (stems, leaves). 

Chemical Specifications

  • Moisture Content: 
  • Maximum to ensure safety and prevent mold.
  • Total Ash: Max (measures inorganic residues).
  • Acid Insoluble Ash: Max  (measures sand/dirt).
  • Volatile Oil:  minimum (indicates aroma).
  • Piperine Content: 

Microbiological & Safety Specifications

  • Salmonella: Absent in .
  • E. coli: 
  • Yeast and Mould: 
  • Safety: Sterilized (steam or irradiation) and fumigated against pests. 

Common Grading (Density Based) 

  • 500 g/L: Standard grade.
  • 550 g/L: FAQ (Fair Average Quality).
  • 570-580 g/L: TGSEB (Tellicherry Garbled Special Extra Bold) or premium bold grades.