black pepper

Black pepper specifications vary depending on its intended use and market or certification body standards. Below is a general outline of specifications for black pepper:

Physical characteristics

1. Appearance: Dark brown to black, wrinkled and spherical fruits.

2. Size: 3-6 mm in diameter (depending on grade).

3. Form: Spherical, with a rough and ridged surface.

4. Moisture content: maximum 12-13% (varies according to standard).

5. Foreign substances:

Organic: maximum 1% (such as stems, leaves).

Inorganic: maximum 0.5% (such as stones or earth).

 

Chemical specifications

1. Volatile oil content: min. 2% (indicates flavor and pungency).

2. Piperine content: min. 4-6% (active compound responsible for spiciness).

3. Total ash: Max. 6%.

4. Acid-insoluble ash: Max. 1.5%.

 

Microbiological standards

1. Total plate counts: Typically ≤ 10⁶ CFU/g.

2. Yeast and mold: ≤ 10³ CFU/g.

3. Salmonella: Missing in 25 g.

4. E. coli: < 10 CFU/g or absent (depends on standard).

 

Grading (Based on size and density)

1. Grade A: High density, large size, with good oil and piperine content.

2. Class B: Medium density and size, slightly lower oil content.

3. Light fruits: Wrinkled and low density.

Packaging

Usually in jute or polyethylene sacks (25–50 kg) for food purposes.

Ensure proper labeling including grade, origin, moisture level and lot number.

General standards

1. ASTA (American Spice Trade Association) Standards.

2. Standards ISO 959-1:1998 for whole pepper.

3. FSSAI (India), FDA (USA) or EU regulations for safety and contaminants.