Pepper

Pepper

Botanical name - Piper nigrum
Family - Piperaceae

Pepper, which occupies largest percentage in the international spice trade, commonly known as the "King of Spices.” It is the most extensively used spice in all over the world. In the Middle Ages pepper was often referred as “Black gold”.

Ceylon Pepper is particularly favored worldwide as it has the highest percentage of Piperine the alkaloid that lends it a distinct pungency. Piperine content in Sri Lankan black pepper is 2-6 times higher than in other countries.

As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market. The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency

Depending on the time of harvest and the post-harvest process, there can be different types of pepper: black pepper, white pepper, green pepper, and red pepper. Pepper is for the most part produced as black pepper, which is the dried whole fruit. White pepper is produced by removing outer pericarp. Pepper is also available in crushed and ground forms.

Pepper is mainly used as a spice and flavoring agent in food industry. It also has industrial uses in perfumery and pharmaceutical industries. Pepper oil and oleoresins are also extracted & marketed as value added products.

Grades
• Grade 1 - (Bulk density- 550 g/l minimum)
• Grade 2 - (Bulk density - 500g/l minimum)
• Grade 3 (FAQ) - (Bulk density- 450 g/l minimum)

Standard quality specifications

grade 1 grade 2 grade 3
Mouldy berries %
1
1
2
Other extraneous matter %( insects live or dead, stones, sand, plant parts, mammalian fecal matter etc.)
1
1
2
Light berries %
Max. 4
Max. 4
Max. 10
Moisture %
12
14
14