Black pepper exporter from Kerala, India
Kerala black pepper, graded on piperine (about 2 to 6%) and bulk density (about 500 to 600+ g/l).
- Where it grows
- KeralaGrown for us on contract and processed in our own units.
- How we grade it
- Piperine content and bulk density
- Typical range
- Piperine about 2 to 6%; bulk density about 500 to 600+ g/lThe figure for your lot is on its certificate of analysis.
The test that matters most for black pepper: Salmonella (zero tolerance) and moisture.
Pepper is often dried in the open, where it can pick up Salmonella, and pepper above 12% moisture can grow mould on the way. So we test every lot for both before packing, at a third-party lab accredited by NABL to ISO/IEC 17025, against the limit your country sets. The test certificate ships with the lot.
| Parameter | Benchmark limit |
|---|---|
| Salmonella | Absent in 25 g |
| Moisture | ≤12% |
These are benchmark figures from the EU, Codex and the FDA. The legal limit depends on the destination, so we take the exact figure from the buyer's current national standard and write it into the contract.
Documents that ship with your black pepper.
Copies of each certificate on request. The full list by destination is on Certifications.
With every lot
- Phytosanitary certificate
- Certificate of origin
- Certificate of analysis
- FSSAI licence
- IEC
Added for black pepper
- Salmonella test certificate
- Moisture and bulk-density CoA
Where we ship black pepper, and the import rules to know.
Import note. Indian black pepper entering the USA falls under FDA Import Alert 28-02.
Packing and order terms.
- Packaging
- Bulk and FCL, custom packs, private label (from 1 MT)
- Minimum order
- 0.5 MT per spice
- Private label
- From 1 MT
- To loading
- About 15 days from order
- Price basis
- USD on FOB, CIF or EXW
- Samples
- We send a sample with the CoA for its lot before you pay. You pay the courier, and approval usually takes about 5 days.
Questions buyers ask about black pepper
Where is your black pepper grown?
Kerala. The crop is grown for us on contract there and processed in our own units.
How do you grade black pepper?
Piperine content and bulk density. The typical range for Indian origin is piperine about 2 to 6%; bulk density about 500 to 600+ g/l. The figure for your lot is on its certificate of analysis.
What do you test black pepper for before it ships?
Salmonella (zero tolerance) and moisture, the most common reasons black pepper lots are rejected. We test every lot for them before packing, against the limit in your country's standard, which goes into the contract. As a benchmark: Salmonella absent in 25 g and moisture ≤12%. Black pepper also ships with a Salmonella test certificate and a moisture and bulk-density CoA.
What is the minimum order, and can I get a sample?
The minimum is 0.5 MT per spice, and 1 MT for private label. We send a sample with the CoA for its lot before you pay. You pay the courier, and approval usually takes about 5 days.
Tell us the grade, volume and port, and we will price your black pepper in US dollars.
Runs the export desk in English, Hindi, Urdu and Arabic.