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Black pepper,fresh pepper ,dried pepper
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35 Inquiries
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2 replies
Negotiable
In stock
Minimum order quantity: 1 20-foot Container
Open to price negotiation
Supplier Country: Cameroon
Export market: Zimbabwe, Zambia, Yemen, Western Sahara, Wallis and Futuna
Key Takeaways
Freshdi AI is analyzing this product...
Min 3.0% Piperine Content
Salmonella Absent in 25g/375g
High Bulk Density 570 G/l
Product Specifications
2.9
Cameroon
1 yrs
Cameroon
Activity signals
Inquiry Open Rate
38%
Total inquiries received
317
Inquiries Read
119
Export Markets
Based on the information provided by the supplier.
Zimbabwe
Zambia
Yemen
Western Sahara
Wallis and Futuna
Central America & Caribbean
26%
Western Europe
23%
Oceania
22%
Eastern Europe
17%
East Africa
12%
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Product descriptions from the supplier
Our company is a registered and manufacturing company that produces
Black pepper (Piper nigrum) is generally specified by a maximum 12–14% moisture content, 500–570 g/L bulk density, and under 0.5%–1% foreign matter. Key quality indicators include a minimum 1.5–2% volatile oil and 3–4% piperine content, with dark brown to black color and a pungent, woody aroma.
Suminter +4
Key Quality Parameters
Moisture: Max 12% (up to 14% in some grades).
Bulk Density: 500–570 g/L (higher is better quality: 500 = Standard, 550 = Bold, 570 = Extra Bold).
Volatile Oil: Min 1.0–2.0%.
Piperine Content: Min 3.0%–4.0%.
Total Ash: Max 7% (dry basis).
Foreign Matter: < 0.5–1%.
Food and Agriculture Organization +5
Physical and Chemical Characteristics
Appearance: Dark brown to black, wrinkled surface.
Flavor/Odor: Warm, pungent, hot, piny aroma.
Particle Size (Ground): Usually 20–30 mesh (standard) or 80–100 mesh (fine).
Suminter +4
Grade Classifications (Example: Indian Malabar/Tellicherry)
TGSEB (Tellicherry Garbled Special Extra Bold): > 570-600 g/L.
TGEB (Tellicherry Garbled Extra Bold): > 550 g/L.
MG1 (Malabar Garbled Grade 1): > 500-550 g/L.
SR Exports +2
Microbiological & Food Safety
Salmonella: Absent in 25g or 375g.
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