Black Pepper in Shirdi,Black Pepper Manufacturers in Shirdi,Black Pepper Supplier in Shirdi,Black Pepper Exporters in Shirdi

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Black Pepper

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BOTANICAL NAME : Piper nigrum L. 
FAMILY NAME : Piperaceae 
COMMERCIAL PART :

Fruit
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.

HISTORY :
Native to India, pepper has played a very important role throughout history and has been a prized spice since ancient times. Since ancient Greece, pepper has held such high prestige that it was not only used as a seasoning but as a currency and a sacred offering. Pepper was used to both honor the gods and to pay taxes and ransoms. During the fall of ancient Rome, the invading barbarians were even honored by being given black pepper. Additionally, in the Middle Ages the wealth of a man was oftentimes measured by his stockpile of pepper. 

DESCRIPTION : 
Black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods. 
The major commercial producers of pepper are India ,Vietnam and Indonesia

HEALTH BENEFITS :
It improve Digestion and Promote Intestinal Health

Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn

NAME IN Foods Inc LANGUAGES

Spanish :

Pimienta

French :

Poivre

German :

Pfeffer

Swedish :

Peppar

Arabic :

Filfil Aswad

Dutch :

Peper

Italian :

Pepe

Portuguese :

Pimenta

Russian :

Pyerets

Chinese :

Hu-Chiao

Japanese :

Kosha


Physical Properties :

Color

Dark Brown in color

Appearance

Free Flowing

Granulation

As desired. From coarse ground to fine

Aroma

Characteristic penetrating odor

Flavor

Pungent biting taste


Chemical Properties

Moisture

Max 12%

Total Ash

Max 7%

Acid Insoluble ash

Max 1.2%

Non-Volatile Ether extract

Min 5.5%

Crude fiber

Max 18%

Volatile Oil

Min 2%

Piperine

Min 5%


Grade designations and definitions of quality of Tellicherry and Malabar Garbled Black Pepper

Grade designation

Size (diameter of holes in mm. of the sieve on which retained)

Extraneous matter not exceeding (percent by weight)

Light berries not exceeding (percent by weight)

Moisture content not exceeding (percent by weight)

TGSEB (Tellicherry Garbled special Extra Bold)

4.75

0.5

3.0

11.0

TGSEB (Tellicherry Garbled Extra Bold)

4.25

0.5

3.0

11.0

MG Grade - I (Malabar Garbled - I)

-

0.5

2.0

11.0



General characteristics:
Shall be the dried mature berries of Piper nigram grown in South India,
It shall be free from mould or insects or any other adulterant.
1. A tolerance of 5% will be allowed 
2. These comprise Pinheads, dust, chaff, pickings and other foreign matter. 
3. Light berry contents to be tested by floatation method in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C)

HARVESTING SEASON
December to March

MARKETING SEASON
February to May

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