All Product Documents

Hi Guest user,

You must log in to View it.

you can view and download documentation, see detailed product information, request for samples, and chat with our experts.

Product Description

Botanical Name: Piper nigrum
Plant Part Used: Fruit
Processing Method: Extraction

Black pepper belongs to family piperaceae, mainly cultivated for its fruits which is mostly used as spice. It has its spicy heat due to piperine. α- and β-pinene, limonene, myrcene, linalool, α-phellandrene, sabinene, β-caryophyllene, germacrene, Beta carotene, Lutein, zeaxanthin. Also a good source of vitamins such as Vitamin E, Vitamin K, Vitamin A, Folate, Niacin and minerals such as Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc,Fluoride.It is a good source of antioxidants that protects our body from harmful oxidative stress. Consumption of black pepper is good for gut and brain health

Product Type:

Raw Material/Extract
Product Category:

Conventional
Product Sub Category:

Nuts-Seeds-Legumes
Product Mix Category:

Conventional Extract Powders
Package Type:

20.00Kg

Product Data

Main Producing Countries	Brazil, India, Indonesia, Sri Lanka, Thailand and Vietnam
Product Use

Production & Sourcing

Black Pepper is a popular spice that is produced from the dried berries of the Piper nigrum plant. It is native to the Malabar region of India but is now cultivated in several tropical regions including Indonesia, Vietnam, Brazil, and Sri Lanka. The berries are picked when they are fully ripe and about to turn red. They are then dried in the sun until they turn black, hence the name black pepper. The production of black pepper involves several steps, including harvesting, cleaning, and drying. In the harvesting process, the berries are picked by hand or with machinery. After that, the berries are cleaned to remove any impurities. Once clean, they are spread out in the sun to dry. Sometimes, the berries are also boiled before drying to enhance their flavor and color. Once dry, the berries turn into the familiar black peppercorns that are commonly used in cooking.

Application

Functionality

Benefits

Use In Manufacturing

Harvest Time

January- March

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.

Nutrition Facts

Serving Size: 100g

Calories
per serving 24

Amount/serving		% Daily Value*
Total Fat 0.5g		0.00%
	Saturated Fat 0g	0.00%
	Trans Fat 0g	%
Cholesterol 0mg		0.00%
Sodium 0mg		0.00%
Total Carbohydrate 3.1g		1.00%
	Dietary Fiber 0.5g	1.78%
	Total Sugars 0g	%
	Includes 0g Added Sugars	0.00%
Protein 1.8g		2.00%

Vitamin D 0mcg		0.00%
Calcium 452mg		34.77%
Iron 28.9mg		155.56%
Potassium 1267mg		26.96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

We do not accept products containing E. coli & salmonella as it might cause gastrointestinal diseases in the consumer. To prevent & control biological hazards, we ensure that microbial parameters in our products comply with microbial limits.

Yes, All the heavy metals contents are within the limit and comply with CA Prop 65, and hence considered to be safe for human consumption.

We provide black pepper extract powder 95% with moisture content below 10%. The moisture content of the product facilitates the growth of microorganisms in the product, which in turn increases the risk of biological hazards. Moisture content below 10% in our product ensures better control of microbial growth, and in turn, increased shelf life.

Transmissible Spongiform Encephalopathies (TSE), and Bovine Spongiform Encephalopathy (BSE) are diseases that are dangerous for the body. We completely consider the synthetic, vegetable, mineral, animal origin of the product to completely eliminate contamination risks. Yes, it is BSE/TSE free.

It is a light yellow to greenish-yellow powder.

Black pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties.

It all depends upon customer requirement it may be HPLC, UV, TLC.

The black pepper extract powder 95% that we supply is wheat-free, gluten-free, dairy-free, peanut-free, soy-free. It doesn’t possess any kind of allergen or gluten substances.

We do not accept Irradiated black pepper extract powder 95% to maintain the integrity of the product.

Microbial parameters are very important to qualify any herbal product. In order to prevent and control biological hazards, we ensure that microbial parameters in our products comply with microbial limits as specified by the American Herbal Product Association (AHPA). We generally test total plate count (TPC), Yeast and mold, E Coli & Salmonella in our products.

Hi Guest user,

You must log in to View it.

you can view and download documentation, see detailed product information, request for samples, and chat with our experts.

Biological source: Piper nigrum

Shelf Life: 60months

Plant part used: Dried Fruit

Country Of Origin: India

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	Light yellow	Organoleptic
Odor	Characteristic	Organoleptic
Taste	Characteristic	Organoleptic
Mesh size	NLT 95% Passes through #40 mesh	USP<786>
Loss on drying	NMT 5.0%	USP<731>
Pesticide residue	Meets USP requirement <561>	Meet USP<561>
Assay (Piperine)	NLT 95.0% w/w on dry basis	HPLC
Tapped Bulk Density	NMT 0.80 g/ml	USP<616>
pH of 1% solution	6.0-8.0	USP
Residue of ignition	NMT 5.0% w/w	USP<281>
Identification	To comply by HPLC	HPLC
Residual solvent	Meet USP	USP<467>
Total Heavy Metals	NMT 10 ppm	USP<231>
Lead	NMT 0.5 ppm	USP<232>
Arsenic	NMT 1.0 ppm	USP<232>
Mercury	NMT 0.3 ppm	USP<232>
Cadmium	NMT 0.1 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	Absent	USP<62>
Salmonella	Absent	USP<62>
Staphylococcus aureus	Absent	USP<62>
Pseudomonas	Absent	USP<62>

Detail not available

Common Name

Detail not available

Synonyms

Detail not available

Biological Source

'Detail not available'

Family

Detail not available

Parts Used

Detail not available

Major components

Detail not available

Other constituents

Detail not available

Health categories

Detail not available

Description

Detail not available