Black Pepper
Nutrition Facts
| Per 2 g | Amount |
|---|---|
| Energy | 6 kcal |
| Carbohydrates | 1.3 g |
| Fiber | 0.9 g |
| Protein | 0.1 g |
| Fat | 0.1 g |
Product Specifications
| Botanical Name | Piper nigrum L. |
| Family | Piperaceae |
| Part Used | Dried berries (peppercorns) |
| Origin | India / Vietnam / Egypt |
| Harvest Season | December–March |
| Cut Type | Whole Leaf, Crushed |
| Granulometry | Whole peppercorns (3–6 mm); Crushed; Fine ground powder |
| Moisture | ≤ 12% |
| Volatile Oil (EO) | ≥ 1.5% (rich in piperine) |
| Color / Aroma | Black to dark brown peppercorns; Strong, pungent, spicy aroma |
| Allergens | None |
| Heavy Metals | Within limits |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 18–24 months |
| Storage | Store in a cool, dry place (≤ 25°C); Airtight containers, away from sunlight |
| Packaging | 50 g | 100 g | 250 g consumer packs; Bulk bags (5–25 Kg) |
Trade & Export Information
| HS Code | 0904.11 |
| Variety | Black Peppercorns (Whole / Crushed / Powder) |
| Sizes | Whole peppercorns; Crushed; Powder |
| Packaging | 5–25 Kg Bags / Consumer packs |
| Availability | December–March harvest; Year-round (dried) |
| Shipping | Air/Sea Shipment |
How to Use
Culinary spice for seasoning meats, vegetables, sauces, soups, spice blends
Storage & Safety
Safe in culinary use; excessive intake may cause gastric irritation