Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. The spiciness of black pepper is due to the chemical piperine.
PRODUCTS
• MG1, TGEB, TGSEB
• "WAYANAD"
• GROUND, COARSE GROUND. 1/4 CRACKED
PRODUCT SPECIFICATION
Moisture |
- |
11-12 % |
| Volatile Oil Content | - |
2.5% min. |
| Ash | - |
5.0% max. |
| Acid Insoluble Ash | - |
0.75% max. |
| Aflatoxin | - |
<10ppb |
Microbiological Guarantee for Steam
Sterilized Products
TPC |
- |
<50,000/gm |
| Yeast and Mold | - |
<100/gm |
| Enterobacteriaceae | - |
<100/gm |
| Bacillus cereus | - |
<100/gm |
| Staphylococcus aureus | - |
<100/gm |
| Clostridium perfringens | - |
<100/gm |
| E.Coli | - |
negative |
| Salmonella | - |
negative |
• All products checked for metal contamination before
final packing
• Bags stitched with blue thread
• Packaging options - HDPE bags, corrugated cartons,
paper bags, jute bags and jumbo bags
• Certificate of Analysis issued for all products
• Container Fumigation with Phostoxin
