Shree Shyam Impex

Physical Properties1. Color: Deep brown to black2. Shape: Spherical to slightly irregular3. Size: 2-6 mm in diameter4. Density: Approximately 0.5-0.6 g/cm³
Quality Parameters1. Moisture content: ≤ 12%2. Total ash: ≤ 5%3. Acid-insoluble ash: ≤ 1.5%4. Piperine content: ≥ 2% ( Piperine is the primary bioactive compound responsible for the pungency and flavor of black pepper)
Microbiological Parameters1. Total bacterial count: ≤ 10⁵ CFU/g2. E. coli: Negative3. Salmonella: Negative4. Mold and yeast: ≤ 10³ CFU/g
Packaging and Storage1. Packaging: Black pepper should be packaged in airtight containers to maintain freshness and aroma.2. Storage: Store in a cool, dry place, away from direct sunlight and moisture.
Grades of Black Pepper1. Malabar: Known for its high piperine content and distinct flavor.2. Tellicherry: Similar to Malabar, but with a slightly sweeter flavor.3. Indonesian: Milder flavor and lower piperine content compared to Indian varieties.4. Vietnamese: Known for its high quality and distinct flavor profile.

Additional Information:

• Item Code: 4802
• Production Capacity: 100 ton
• Delivery Time: 25 days
• Packaging Details: 50 kg pp bag