Black Pepper Powder Dealers in Rohini Sector 16, Delhi

• Cultivation Type: Natural
• Color: Black
• Form: Powder

(A) PHYSICAL PARAMETERS:       S.No. Test/Parameter Limit/Standard Remark   Parameter Unit Standard   Color - Dark brown to black   Taste - Strong, pungent   Odor - Characteristic peppery aroma   Particle Size mesh 30 - 60 mesh   Moisture Content % Max 12%   Total Ash % Max 8%   Acid Insoluble Ash % Max 1%   Extraneous Matter % Max 0.5%         (B) CHEMICAL PARAMETERS:         Parameter Unit Standard   Volatile Oil Content % Min 2%   Piperine Content % 4.5% - 7%   Moisture Content % Max 12%   Total Ash % Max 8%   Acid Insoluble Ash % Max 1%   Extraneous Matter % Max 0.5%   Non-Volatile Ether Extract % Max 8%   Crude Fiber % Max 6%   Total Heavy Metals (Pb) ppm Max 10   Arsenic (As) ppm Max 3   Total Aflatoxin (B1+B2+G1+G2) ppb Max 30 (C) MICROBIOLOGICAL ANALYSIS:         Parameter Unit Standard   Total Plate Count (TPC) CFU/g Max 10^5   Yeast and Mold Count CFU/g Max 10^4   Salmonella - Absent in 25g   E. coli MPN/g Absent in 0.1g   Staphylococcus aureus CFU/g Absent in 0.1g