BLACK PEPPER

INTRODUCTION

Indigenous to India, pepper, rightly called the King of Spices, is one of the oldest and best-known spices in the world. India has always reigned supreme in the production and export of this most exotic and sought-after spice. Indian pepper had a profound influence on the European economy of the Middle Ages. Many western countries owed their prosperity to this spice which fetched them a very high price. Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavoured berries.

Two of the most celebrated trade varieties of Indian black pepper are 'Malabar Garbled' and 'Tellichery Extra Bold'. India also offers green pepper in several processed forms - frozen, dehydrated, freeze-dried and packed in brine. Pepper is a perennial climber requiring the support of live or dead stands.

BOTANICAL NAME
Piper nigrum L.

FAMILY NAME
Piperaceae

NAME IN INTERNATIONAL LANGUAGES

COMMERCIAL PART
Fruit


GRADE SPECIFICATIONS

Grade designations and definitions of quality of Tellicherry and Malabar Garbled Black Pepper

Special characteristics
Grade designation	Size (diameter of holes in mm. of the sieve on which retained)	Extraneous matter not exceeding (percent by weight)	Light berries not exceeding (percent by weight)	Moisture content not exceeding (percent by weight)
TGSEB (Tellicherry Garbled special Extra Bold)	4.75	0.5	3.0	11.0
TGSEB (Tellicherry Garbled Extra Bold)	4.25	0.5	3.0	11.0
MG Grade - I (Malabar Garbled - I)	-	0.5	2.0	11.0

General characteristics:

Shall be the dried mature berries of Piper nigram grown in South India, garbled, dark brown to dark black in colour nearly globular, with a wrinkled surface, the deepest wrinkles forming a network on the dried berry. It shall be free from mould or insects or any other adulterant.

1. A tolerance of 5% will be allowed

2. These comprise Pinheads, dust, chaff, pickings and other foreign matter .

3. Light berry contents to be tested by floatation method in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C)

Note : Consignments to USA will comply with the US FDA standards.

Grade designations and definitions of quality of Black Pepper Ground

Special characteristics
Grade designation	Moisture percentage by weight (maximum)	Total Ash percentage by weight (max.)	Acid insoluble ash, percent by wt. (max.)	Crude fibre percentage by weight (max.)
Standard	11.0	7.0	1.2	18.0

General characteristics:

Black pepper ground shall be the material obtained by grinding black pepper whole. It shall be free from admixture, from mould growth, insect infestation or musty odour. It shall be free from coarse particles and ground to such a fineness that the whole of it passes through a 500-micron sieve.

Note :

1. Particle size as specified by the buyer.

2. Consignments to USA will comply with the US FDA standards.

PRODUCTION
Highest Yearly Production : 65000 Tonnes

HARVESTING SEASON
December to March

MARKETING SEASON
February to May

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