Black Pepper, often called the “King of Spices,” is one of India’s most iconic spice exports. Known for its sharp pungent flavor, intense aroma, and medicinal benefits, Indian black pepper is highly valued worldwide. Cultivated mainly in Kerala, Karnataka, and Tamil Nadu, Indian pepper is offered in whole, crushed, and powdered forms. With its premium oil and piperine content, Indian black pepper is used extensively in culinary, pharmaceutical, and food processing industries.

Black Pepper

Botanical Name: Piper nigrum

Forms Available: Whole Peppercorns, Cracked Pepper, Ground/Powdered Pepper
Varieties Available: Malabar, Tellicherry, Panniyur, Karimunda, and other regional cultivars
Grades Offered: FAQ (Fair Average Quality), Garbled, Ungarbled, Light Berries, Tellicherry Extra Bold (Premium Export Grade)

Key Parameters:

• Piperine Content: 3% – 7% (depending on variety)

• Volatile Oil: 2–3 ml/100 g

• Moisture: ≤ 12%

• Bulk Density: 500–600 g/L (variety-specific)

• Extraneous Matter: ≤ 1%

• Color: Dark brown to jet black (uniform berries)

• Flavor & Aroma: Sharp, pungent, warm, and spicy with intense fragrance

• Shelf Life: 12–18 months (cool, dry storage)

Applications:

• Culinary: Spice blends, seasoning, marinades, sauces, soups, pickles, meat and seafood dishes

• Pharmaceuticals & Nutraceuticals: Digestive aids, anti-inflammatory and antioxidant products

• Food Processing: Flavoring in snacks, beverages, ready-to-eat meals

• Industrial Use: Essential oil extraction for flavor and fragrance industry