Botanical Name – Piper nigrum L.
Appearance – Whole Spherical granules
Colour – Black
Status – Organic (as per EU Regulation 889/ 2008/ EC)
Origin of Raw Material – Kerala, India
Method of Sterilization – Steam sterilization
Black pepper Cleaned Bulk
Product obtained by garbling process of the farm grade black pepper.
- Description
- Nutritional Information Per 100 g
- Ingredients
- Shelf Life & Storage
- Physical & Chemical Properties
- Microbiological Parameters
- Allergen Information
- Special Dietary Suitability
| Protein | 10.5 g | ||
| Carbohydrates | 70.5 g | ||
| Sugar | 0.56 g | ||
| Fat | 5.90 g | ||
| Saturated Fat | 1.52 g | ||
| Trans Fat | Nil | ||
| Cholesterol | Nil | ||
| Iron | 1.64 mg | ||
| Calcium | 262 mg | ||
| Sodium | 38.4 mg | ||
| Potassium | 847 mg | ||
| Vitamin C | 48 mg | ||
| Composition | 100% Pepper | ||
| Colours and Flavours | NA | ||
| Adulteration | NA | ||
| Additives | NA | ||
| Colorants | NA | ||
| Preservatives | NA | ||
| Derivatives from GMO | NA | ||
| Irradiation | NA | ||
| Fumigation | NA | ||
| Shelf Life | Shelf life of 24 months if stored at the below storage conditions | ||
| Storage Condition | Store in clean, dry conditions, avoiding heat and direct sunlight | ||
| Storage Temperature | Temperature should not exceed 32ºC |
| Moisture content (%) max. | 10 | ||
| Organic Extraneous Matter (%) max. | 1 | ||
| Inorganic Extraneous Matter (%) max. | 0.5 | ||
| Damaged, Discolored & Infested (%) max. | 1 | ||
| Immature & Shriveled (%) max. | 2 | ||
| Other crop seeds (%) max. | 1 | ||
| Size/ Grade | (1) > 5.75 mm: Jumbo Black pepper
(2) 4.75 – 5.75 mm: Tellicherry graded special extra bold Black pepper (TGSEB) (3) 4.25 – 4.75 mm: Tellicherry graded extra bold Black pepper (TGEB) (4) 3.25 – 4.25 mm: Malabar Grade I Black pepper (MG I) (5) Bulk grade: Mix of all the above grades |
||
| Foreign Matter | Absent | ||
| Aroma | Typical aromatic, Spicy | ||
| Flavour | Hot biting and very pungent | ||
| Sensory properties | Free from off odour and off flavour | ||
| Total viable count | < 100,000 CFU/g | ||
| E.Coli | < 10 CFU/g | ||
| Salmonella | Absent in 25g | ||
| Yeast and Mould | < 100 CFU/g | ||
| Peanuts and its Oil | No | ||
| Tree Nuts and its Derivatives | No | ||
| Sesame and Sesame Products | No | ||
| Cereals Containing Gluten | No | ||
| Wheat and Wheat Products | No | ||
| Soybeans and Soy Products | No | ||
| Milk and Milk Products | No | ||
| Lactose | No | ||
| Eggs and Egg Derivatives | No | ||
| Fish and Fish Products | No | ||
| Crustaceans / Shellfish | No | ||
| Molluscs | No | ||
| Mustard and Mustard Products | No | ||
| SO2 and Sulphites | No | ||
| Celery and Celery Products | No | ||
| Lupins | No | ||
| Suitable for Coeliacs | Yes | ||
| Suitable for Vegetarians | Yes | ||
| Suitable for Vegans | Yes | ||
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