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RoyalDivine, a leading Supplier and global spice authority of Black Pepper. As an Supplier with a global reach, RoyalDivine delivers this essential Black Pepper to renowned distributors across South Asia (India, Bangladesh, Sri Lanka), the Middle East (United Arab Emirates - UAE, Kuwait, Saudi Arabia, Qatar, Bahrain, Oman), Europe (UK, France, Germany, Italy), Australia, Canada, and the USA.
Black pepper, Black pepper, also known as the "king of spices," is the dried fruit of the Piper nigrum vine. It is prized for its sharp, pungent flavor and distinctive aroma. Black pepper is made by harvesting the unripe green berries of the pepper plant, which are then dried until they shrivel and turn black.
| Attribute | Details |
|---|---|
| Botanical Name | Piper nigrum L. |
| INCI Name | Piper nigrum (Black Pepper) Oil |
| Family | Piperaceae |
| Source | Seed/Fruit |
| Description / Color / Consistency | Colourless or light coloured clear mobile liquid with spicy woody odor. |
| Aromatic Summary / Note / Strength of Aroma | Crisp, fresh, peppercorn aroma. |
| Blends With | Peppermint, Clove, Wintergreen, Basil, Bergamot, Cinnamon, Lemon. |
Common Packing For Container Shipment
| Products | Packing | Container |
|---|---|---|
| Black Pepper | 50kg PP Bags | 260 Bags in 20'FCL 500 Bags in 40'FCL |
Black Pepper Specification
| Properties | Values/Limits |
|---|---|
| Product Name | Black Pepper |
| Shelf Life | 2 years |
| Moisture Content | Max. 10% |
| Ash Content | Max. 6.50% |
| Particle Size | Whole peppercorns, ground, or crushed |
| Flavor | Strong, pungent, and aromatic |
| Grade | A&B |
| Admixture Level | Max. 2% |
| Color | Black |
| Drying Process | Sun Dry |
| Packaging | Customizable, specify preferred packaging options (e.g., bags, jars, bulk) |
| Origin | Specify country or region of origin |
| Certification | Optional (e.g., Organic, Non-GMO) |
| Usage | Culinary, Seasoning |
| Storage | Store in an airtight container in a cool, dark place away from moisture |
Black Pepper Nutrition Facts - Serving Size: 100gm
| Nutrient | Amount |
|---|---|
| Calories | 251 kcal |
| Total Fat | 3.3 g |
| Saturated Fat | 1.4 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 20 mg |
| Total Carbohydrate | 64 g |
| Dietary Fiber | 25 g |
| Sugars | 0 g |
| Protein | 10 g |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Calcium | 437 mg |
| Iron | 28.86 mg |
| Potassium | 1259 mg |
Aroma and flavour
Black pepper is a versatile spice cherished for its bold flavor and aromatic presence. With a pungent, spicy taste and a warm, earthy aroma, it adds depth to a wide array of dishes. From savory soups and sauces to grilled meats and vegetables, black pepper offers a timeless appeal that elevates culinary creations with its distinctive flavor profile. Beyond its culinary uses, black pepper is celebrated for its potential health benefits, including aiding digestion and enhancing nutrient absorption. Embrace the culinary magic of black pepper and unlock a world of rich, flavorful possibilities.
Various origin of Black Pepper
India: India is one of the largest producers and Suppliers of black pepper in the world. States like Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh are known for their high-quality black pepper cultivation.
Vietnam: Vietnam is another major producer of black pepper, known for its robust and spicy varieties. Regions like Phu Quoc Island and Dak Lak province are famous for their pepper cultivation.
Indonesia: Indonesia is known for producing different varieties of black pepper, including Lampong and Sarawak pepper. Sumatra and Java are the main regions where black pepper is cultivated.
Brazil: Brazil is one of the largest producers of black pepper in South America. The state of Espirito Santo is particularly known for its black pepper cultivation.
Malaysia: Malaysia produces black pepper mainly in the Sarawak region, known for its unique flavor profile and aroma.
Sri Lanka: Sri Lanka, also known as Ceylon, produces high-quality black pepper, particularly in regions like Matale and Kandy.
Thailand: Thailand produces black pepper mainly in the southern regions, including Trat and Chantaburi.
Crop Season
Black pepper, derived from the berries of the Piper nigrum vine, is typically cultivated in warm, humid climates. The vines require support as they grow, and the berries are harvested when fully ripe and red. After harvesting, the berries are dried until they turn black, resulting in peppercorns. Widely used as a seasoning, black pepper adds bold flavor to dishes worldwide. It is also valued for its potential health benefits and is used in traditional medicine. Proper storage ensures its flavor and potency are maintained.
Improves Digestion: Black pepper stimulates the entire digestive system and improves the secretion of hydrochloric acid in the stomach.
Relieves Cough and Cold: The antibacterial properties of black pepper make it effective in treating respiratory issues.
Enhances Nutrient Absorption: Black pepper improves the bioavailability of other nutrients in the body.
Boosts Metabolism: Piperine in black pepper helps in boosting metabolism, aiding in weight loss.
Antioxidant Properties: Black pepper contains antioxidants that help fight free radicals and prevent oxidative damage.
Relieves Joint Pain: The anti-inflammatory properties of black pepper make it useful in reducing joint pain and inflammation.
Improves Skin Health: Black pepper is known to improve blood circulation and provide more oxygen and nutrients to the skin.
Fights Bacterial Infections: The antibacterial properties of black pepper help in fighting against bacterial infections.
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