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Botanical Name: Piper nigrum
Plant Part Used: Fruit
Processing Method: Drying, Grinding
Also known as 'the King of spices' which belongs to the family Piperaceae. Piperine is the major bioactive component in this fruit, which is responsible for its strong flavor and odor. Black pepper is well valued for its aroma, nutrition, flavor, and medicinal use. It is also rich in β-carotene, vitamins like A, C, E, K, niacin, and trace minerals like phosphorous, iron, and calcium. These small fruits are also a good source of potent antioxidants that provide protection from unstable free radicles and are rich in amino acid that increases their bioavailability.
Main Producing Countries |
Brazil, India, Indonesia, Sri Lanka, Thailand and Vietnam
|
Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.3g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 3.2g | 1.00% | |
| Dietary Fiber 0.5g | % | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 1.2g | 2.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 437mg | 33.62% | |
| Iron 28.9mg | 155.56% | |
| Potassium 1259mg | 26.79% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
you can view and download documentation, see detailed product information, request for samples, and chat with our experts.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light greenish to Creamy white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 99% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Solubility in alcohol | Soluble in alcohol | USP |
| Residual Solvents (Ethyl Acetate) | NMT 20 ppm | USP |
| Total Piperine | NLT 95% | HPLC |
| Identification | Piperine by HPLC | HPLC |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
| Staphylococcus aureus | Negative | USP<62> |
| Coliforms | NMT 100 cfu/g | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
Detail not available
Parts UsedDetail not available
Major componentsDetail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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