Whole Black Pepper

About this line

Clean whole peppercorns with typical maximum moisture of 12%. Grade, density, volatile oil, piperine content, foreign matter and microbiological limits are confirmed against the purchase specification.

Technical specification

Moisture

Typical maximum 12%

Density

Confirmed per lot

Volatile oil

Confirmed per lot

Piperine

Confirmed per lot

Foreign matter

To purchase specification

Packing and storage

Packing

25 kg food-grade lined bags

Shelf life

18–24 months

Pricing

Quotation on request

From harvest to shipment

1 to 2 weeks from harvest through preparation to being ready for loading.Green, semi-ripe berries stripped by hand from the vine.

1. Threshing

   Berries separated from the stalks

2. Blanching

   Plunged into boiling water for around 60 seconds to speed up browning

3. Drying

   3 to 5 days in open drying yards, turning the skin black and wrinkled

4. Winnowing

   Air-separated to remove light hulls and dust

5. Shipment

   Packed in multi-wall paper sacks or jute to hold the volatile oils

This is the preparation cycle, not your delivery lead time.Where the grade and quantity you need is already prepared and available from export stock, shipment is far quicker. Where it depends on a forthcoming harvest, we confirm the timeframe once the crop is in. Tell us your timing at enquiry stage and we will be straight with you about what is realistic.

Quality and documentation

Lots are laboratory tested by our sourcing partners before packing. Each consignment carries a lot-specific certificate of analysis.

Certificates of analysis, phytosanitary certification, certificate of origin and full export paperwork are shared directly with buyers at the point of order. Partner details and certification are not published on this website.

Specifications are indicative. Final specification, packing, shelf life and compliance are confirmed by contract and lot-specific COA. Full commercial terms apply.