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• Shelf Life: 1 Year
• Color: Black
• Drying Process: Sun Drying
• Shape: Round

Rich in Vitamin C, Iron, Potassium, Dietary Fiber, etc., Black Pepper is an excellent anti-inflammatory agent. It is processed using sun drying process.

For the safe storage of the entire lot, we have installed our own facility that is laced with all the modern amenities for complete quality satisfaction. We are Mandvi(India) based organization, involved in providing high quality array of products at competitively low prices. Our Black Pepper contains minimal moisture content and is available in a safe and hygienic packing.  

• Size: A4

We maintain proper schedules for the delivery of bulk or urgent consignments so as to deliver the range in set time and gain utmost customer satisfaction. To ensure maximum quality retention, we package our products in industrial-grade packaging materials that can brave mechanical damages and logistical jostling. Additionally, they are labeled to impart product information.

• Cultivation Type: Organic
• Shelf Life: 18months
• Color: Black
• Packaging Type: Jute Bag, Poly Bag
• Application: Cooking
• Part: Seed
• Feature: Free From Contamination, Fresh, Good Quality

• Scientific Name: Piper Nigrum
• Total Fat: 3.3 g/100gms
• Calories: 251/100gms
• Sodium: 20 mg/100gms
• Potassium: 1,329 mg/100gms
• Total Carbohydrate: 64 g /100gms

Black peppers are native to India and are extensively cultivated. Pepper is often described as the “King of Spices," it is a universal table condiment as it shares a place on most dinner tables with salt. Piper nigrum cultivated for its fruit. The fruit, known as a peppercorn when dried, is approximately 5 millimeters (0.20 inch) in diameter, dark red when fully mature and like all drupes contains a single seed. The berries are picked just before they are ripe and are typically sun dried. As they dry, an enzyme is released which darkens the hull of the berry to anywhere from dark brown to jet black. Within the hull is a lighter seed which causes a variance in the color of the ground pepper. Peppercorns are the powdered pepper derived from grinding them they may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. The pungency is strongest in white pepper and weakest in green pepper, while black and green peppers are more aromatic than the white one. Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. Pepper is wonderful in plain yogurt or sour cream topper. As a seasoning ingredient whole pepper corns are putted in rice, soups, stews and fresh fruit compotes while pepper in powdered form is sprinkled over baked fish, baked potato, chicken, chowders, cream soups, and egg dishes.

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