| Property |
Specification |
| Product Name |
Black Pepper |
| Botanical Name |
Piper nigrum |
| Type |
Whole / Cracked / Ground (powdered) |
| Appearance |
Round, wrinkled berries (whole); coarse or fine (powdered) |
| Color |
Dark brown to black (whole); brown to grayish-black (powdered) |
| Odor |
Strong, pungent, aromatic |
| Taste |
Sharp, spicy, mildly bitter |
| Moisture Content |
Max 12% |
| Volatile Oil Content |
Minimum 1.5% (for high-quality grades) |
| Piperine Content |
Minimum 4%–6% (varies by origin and grade) |
| Density (Bulk) |
500–600 g/litre (whole); 400–500 g/litre (powdered) |
| Foreign Matter |
Max 0.5% |
| Broken or Immature Berries |
Max 2% |
| Ash Content |
Max 7% (total ash); max 1.5% (acid insoluble ash) |
| Mesh Size (for powder) |
40–100 mesh (customizable) |
| Packaging |
Jute or PP bags with liner, vacuum-sealed pouches (as per need) |
| Shelf Life |
Up to 12–24 months in cool, dry storage |
| Applications |
Culinary spice, medicinal, food processing, essential oil extraction |
