Black Pepper

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Black Pepper (Piper nigrum)

Scientific Name: The scientific name for black pepper is Piper nigrum

Manufacturing Process and Family: Black pepper belongs to the Piperaceae family. The process of producing black pepper involves several stages. It starts with the cultivation of the pepper plants, which thrive in tropical climates with ample rainfall and humidity. Once the berries are mature, they are picked and then subjected to either sun-drying or mechanical drying, turning them from green to black and wrinkly. The dried berries are the black peppercorns we use as a spice.

Uses: Black pepper is one of the most universally used spices, found in cuisines around the world. It’s prized for its ability to enhance the flavor of a vast array of dishes, both savory and sweet. Black pepper can be used whole, crushed, or ground. It’s a key ingredient in spice blends, marinades, and seasonings, and it’s also used as a finishing spice.

Benefits: Black pepper is not only a flavor enhancer but also has health benefits. It has antioxidant and anti-inflammatory properties, aids in digestion, and can help in the absorption of certain nutrients, such as turmeric’s curcumin. Pepper also contains piperine, which has been shown to boost metabolism.

Production Method and Shelf Life:After harvesting, the peppercorns are processed through sun-drying or mechanical drying. The whole peppercorns, when stored properly in a cool, dry place away from sunlight, can last indefinitely, though they are most flavorful within 3-4 years. Ground pepper should be used within a few months for the best flavor.

International Names:

Product Name:Black Pepper
Country of Origin :India
Shelf Life :2-3 Year
Packaging Type:as per buyer requirement
Preferred Buyer Location:Worldwide

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