Black Pepper Powder

Variety & Origin Identification

• Varieties / Grades:

  • Malabar Pepper (FAQ / Bold)

  • Tellicherry Type (ASTA/graded)

• Geographic Origin (Processing/Packaging):

  • Rajkot district & nearby areas – Gujarat, India

• Raw pepper is professionally cleaned, graded, and packed near Rajkot, ensuring traceability and consistent export quality.

Pungency Levels (SHU / Piperine Indicator)

(Black pepper is commonly assessed by Piperine %, also expressed as SHU-equivalent heat perception)

• Heat Range: ~ 50,000 – 100,000 SHU (perceived heat)

• Piperine Content: 3% – 6% (as per grade)

• Strong, sharp pungency preferred by international buyers.

Color Value (ASTA – for Powder)

• ASTA (Powder): ~ 70 – 90

• Color: Deep black to dark brown, uniform grind

• Suitable for culinary, seasoning, and spice blends.

Physical Specifications

• Forms Available:

  • Whole Peppercorns

  • Cracked / Coarse Grind

  • Fine Powder

• Peppercorn Traits:

  • Surface: Wrinkled, mature berries

  • Size: 3.5 mm – 5.0 mm (graded)

  • Appearance: Clean, glossy, uniform

Quality & Purity Standards

• 100% Pure & Natural Black Pepper

• No artificial colours

• Sudan Dye Free

• No fillers, no adulterants, no chemical treatment.

Moisture & Contaminant Control

• Moisture Content: ≤ 10% – 12%

• Tested for:

  • Aflatoxin

  • Salmonella

• Complies with EU / USA / Middle East food safety norms.

Processing Methods

• Naturally sun-dried or controlled machine-dried (batch-wise)

• Machine-cleaned & Sortex selected

• Multi-stage cleaning: de-stoning, de-dusting, metal detection

• Hand-inspection before final packing; low-temperature grinding for powder.

Packaging Options

• PP Bags: 25 kg / 50 kg

• Jute Bags

• Paper bags with inner liner

• Vacuum-sealed retail packs (on request)

• Private Labelling Available (buyer’s brand & artwork supported)