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Black pepper
Black Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
What is Black pepper?
Black Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a Peppercorn. Black Pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the World’s Largest Producer and Exporter of Pepper. Black Pepper is mainly Cultivated in Vietnam, Sri Lanka and India.
SEEDEVI SPICES is one of the Largest Black Pepper Suppliers and Exporters. We Export the Finest Quality Black Pepper with a Wide Range of Grades and Specifications as per International Market Standards. We are frequently exporting whole Black Pepper from Sri Lanka.
The quality of pepper is determined by the density of its pea, which depends on the degree of ripeness of pepper during the harvest period. Light (immature, empty) grains with a low density are less valuable – they do not contain the necessary amount of piperine and essential oils.
The density of quality pepper should be at least 490 g / l. This pepper is characterized by an increased content of piperine (not less than 4.0%) and essential oils (at least 2.0%). Pepper peas TM “Pripravka” has a density of not less than 610 g / l, which indicates the use of ripe high-quality pepper grains.
For this specification, the following definitions shall apply.
Whole black pepper; Whole black pepper shall be the dried whole corns or berries of P. nigrum L. generally picked before they are ripened. They are brown to black with deep set wrinkles on the dried berry.
Whole white pepper; Whole white pepper shall be the whole black pepper after-ripening and which the outer coating or the pericarp has been removed and dried afterwards.
Light berries; Light berries shall be those peppercorns which when subjected to the test prescribed in 9.3 floats on the surface of the alcohol/water medium.
Grades of pepper (Piper nigrum L.) There shall be five grades of whole pepper as follows:
Grade 1
Grade 2
Grade 3 Light Berries
Specifications of Grade-1
| SPECIFICATION | VALUE |
| Colour | Black |
| Density | 550gl Min- 630gl |
| Admixture | .1%Max |
| Shape | Whole |
| Moisture | 12%Max |
| MOQ | 15 Tons |
| Samples | Available |
Specifications of Grade-2
| SPECIFICATION | VALUE |
| Colour | Black |
| Density | 500gl Min- 550gl |
| Admixture | 1% Max |
| Shape | Whole |
| Moisture | 12%Max |
| MOQ | 15 Tons |
| Samples | Available |
Specifications of Grade-3
| SPECIFICATION | VALUE |
| Features | Use for Oil and Piparine extraction |
| Colour | Black |
| Density | Below 450gl |
| Admixture | 3%Max |
| Shape | Whole |
| Moisture | 14%Max |
| MOQ | 15 Tons |
| Samples | Available |
