Black Pepper

Black Pepper

Black pepper (Piper nigrum) is one of the most commonly used and historically significant spices in the world. It is derived from the dried fruit (peppercorns) of the black pepper vine, a flowering vine native to South India and Southeast Asia.
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Whole Spices
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Black Pepper
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Product Description

Common Uses

Culinary:

One of the most universal seasonings, used in nearly all savory dishes worldwide
Ground into powder or used whole in spice blends, marinades, sauces, soups, and meat rubs

Forms of Cardamom

Whole Peppercorns: Used in grinders or crushed fresh for maximum flavor
Ground Black Pepper: Convenient but loses potency quickly
White Pepper:Peppercorns with outer skin removed, milder flavor
Green Pepper:Unripe peppercorns, often preserved in brine or freeze-dried, with a fresh, less pungent taste

Taste and Aroma

  • Sharp, pungent, and spicy flavor
  • Warm and biting heat with a complex aroma, slightly woody and citrusy
  • The heat comes from piperine, an active compound distinct from the capsaicin in chili peppers

Nutritional and Medicinal Properties

  • Contains piperine, which has antioxidant and anti-inflammatory effects
  • May enhance bioavailability of certain nutrients and drugs
  • Can stimulate digestion and metabolism

Medicinal

  • Traditionally used to aid digestion, improve nutrient absorption, and relieve respiratory issues

Medicinal

  • Historically used as a preservative and in trade as a valuable commodity

Fun Fact

  • Black pepper was once called "black gold" and was so valuable it was used as currency and paid as tribute in ancient times.

Specification of Black Pepper Whole

PARAMETER VALUE
PRODUCT BLACK PEPPER
ORIGIN INDIA
TYPE MALABAR GARBLED & TELLICHERRY GARBLED
DENSITY 550 g/l
SIZE 4 – 4.75 mm
LIGHT BERRIES 2%
EXTRANEOUS MATTER Less Than 1%
CRUDE FIBRE 10.15%
MOISTURE 11.00% – 12.00% Max

Container Capacity

SIZE OF CONTAINER QNT.
20 FT 14 MT
40 HQ 28 MT

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