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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
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
| Main Producing Countries |
Brazil, India, Indonesia, Sri Lanka, Thailand and Vietnam
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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.
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 0.5g | 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:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light greenish to creamy white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10% w/w | USP<731> |
| Assay (Total Piperine) | NLT 95.0% w/w | HPLC |
| Identification | Piperine by HPLC | HPLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 0.5 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 0.1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Staphylococcus aureus | Absent | USP<2022> |
| Coliforms | NMT 100 cfu/g | USP<2022> |
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