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Product Description

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.

Product Type:

Raw Material/Extract
Product Category:

Organics
Product Sub Category:

Herbs-Spices-Seasonings
Product Mix Category:

Organic RM powders
Package Type:

22.68Kg

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: 100 g

Calories
per serving 333

Amount/serving		% Daily Value*
Total Fat 3.3g		4.62%
	Saturated Fat 1.0g	5.00%
	Trans Fat 0g	%
Cholesterol 0mg		0.00%
Sodium 0mg		0.00%
Total Carbohydrate 64.8g		21.33%
	Dietary Fiber 26.5g	104.00%
	Total Sugars 0g	%
	Includes 0g Added Sugars	0.00%
Protein 11.0g		22.00%

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:

SKU : GJ40 In stock

Organic Black pepper powder

More Pesticide content in any food product may pose symptoms like nausea, abdominal cramps in humans so we do not accept organic material having pesticide content. Our Products are tested in globally recognized third-party labs like Eurofins, SGS &TUV. The products are tested for the presence of pesticides as per the USDA 561 list of prohibited pesticides and European Union Minimum Residual limits (MRLs) on pesticides. When pesticides are found below the level of detection (LOD), we accept products as Organic in addition to relevant certifications.

We accept a product which doesn’t contain E.coli & Salmonella in it. These two pathogens are harmful to the body and can cause gastrointestinal diseases.

Organic black pepper powder which we provide has a spicy pungent flavor.

Irradiation in any herbal product might cause chemical reactions that alter the food and therefore alters the chemical makeup, nutritional content, and sensory qualities of the food. Hence, We do not accept Irradiated Organic black pepper Powder in order to maintain the organic integrity of the product.

Yes, the organic black pepper powder which we provide complies with CA prop 65.

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.

Organic black pepper powder that we provide can be of various mesh based on end application & requirement. The selection of mesh size is based on its end application.

We do not accept ETO treated or irradiated organic black pepper powder as it risks the organic integrity of the product. Irradiation might alter the nutritional content, chemical concentrations that alter the product.

We provide organic black pepper powder with moisture content below 5%. The moisture content of the product facilitates the growth of micro-organisms in the product which in turn increases the risk of biological hazard. Moisture content below 5% in our product ensures better control of microbial growth and in turn, increased shelf life.

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Biological source: Piper nigrum

Shelf Life: 24months

Plant part used: Fruit

Country Of Origin: United States

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	Gray powder	Organoleptic
Odor	Characteristic	Organoleptic
Taste	Characteristic	Organoleptic
Mesh size	NLT 100% Passes through #40 mesh	USP<786>
Loss on drying	NMT 10.0% w/w	USP<731>
Tapped Bulk Density	NMT 0.80 g/ml	USP<616>
Untapped Bulk Density	NMT 0.50 g/ml	USP<616>
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 100,000 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>
Coliform	Absent	USP<62>

Black pepper

Common Name

Black pepper

Synonyms

Common pepper, Madagascar pepper, White pepper, Kalimirich

Biological Source

Piper nigrum

Family

Piperaceae

Parts Used

seed

Major components

Piperine

Other constituents

Alkaloid, amide, other essential volatile oil and resin

Health categories

Cardiovascular, neurology, oncology.

Description

Piper nigrum contains not less than 5.2% piperine, calculated on a dried mass.