Black Pepper
Specifications:
Parameter | Standard Value (FSSAI/IPC) | Importance |
Piperine Content | 3.0% – 6.0% | The primary alkaloid responsible for “heat.” |
Volatile Oil | 1.0% – 3.5% (v/w) | Provides the characteristic aromatic profile. |
Non-Volatile Ether Extract | Min 6.0% – 7.0% | Measures the oleoresin content (Flavour and heat carrier). |
Moisture Content | Max 12.0% – 13.0% | Critical to prevent mold growth during transit. |
Total Ash | Max 6.0% – 8.0% | Measures mineral impurities; higher ash = lower purity. |
Acid Insoluble Ash | Max 1.2% – 1.5% | Specifically measures sand and grit contamination. |
Crude Fibber | Max 17.5% | Higher fiber indicates excess skins or stalks in ground pepper. |
General Physical Description:
- Appearance: Small, nearly globular berries with a deeply wrinkled surface (pericarp). High-quality berries have a full, solid core.
- Colour: Range from dark brown to brownish-black. “Grey” or “light brown” particles in ground pepper indicate the presence of the inner core.
- Size: Generally 3 mm to 6 mm in diameter. Premium grades (like TGSEB) are larger, usually $>4.75$
- Density (Bulk Density): A key trade metric. Quality pepper should have a density of at least 490 g/L. Premium “heavy” pepper can exceed 600 g/L.
- Aroma & Taste: A sharp, penetrating, and warm aroma with a hot, biting pungent taste. It should be free from musty or mouldy odours.