Black Pepper Corn & Powder

Appearance: Fine, dark greyish-brown to black powder.

Aroma & Flavor: Strong, pungent, warm, and aromatic (more intense immediately after grinding).

Texture: Free-flowing, smooth, no lumps or caking.

Moisture Content: ≤ 12%.

Foreign Matter: Free from husk, dirt, dust, or adulterants (like papaya seeds or starch).

Piperine Content: ≥ 3–5%.

Volatile Oil Content: ≥ 2%.

Ash Content:

• Total Ash ≤ 7%

• Acid-insoluble Ash ≤ 1.5%

Residues & Toxins: Same as whole pepper – must meet Codex/EU/ASTA standards.

Higher risk of microbial contamination than whole pepper → sterilization/irradiation often required.

Must be free from pathogens and within Codex/ASTA safe limits.

Bulk Exports: 25 kg or 50 kg kraft paper bags, fiber drums, or HDPE bags with inner liners.

• Retail Packs: 50 g – 500 g laminated pouches, PET jars, or glass bottles.

Special Packaging: Vacuum-sealed or nitrogen-flushed to retain aroma.

Labeling: Same requirements as whole pepper.

Grades: Based on aroma strength, oil content, and cleanliness.

Shelf Life: 12–18 months (powder form loses aroma faster than whole cloves).

Certifications: HACCP, ISO, FSSAI, Organic (if required), ASTA compliance.

Traceability: Increasingly required for premium buyers (EU, USA, Middle East).