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King of Spices
- FSSAI Certified
- ISO 22000
- Organic Available
- Non-GMO
King of Spices — Export Grade
Black Pepper Exporter India — Premium Piper nigrum
Piper nigrum L. | Family: Piperaceae
UnitedSpices is a leading black pepper exporter in India, sourcing the finest Piper nigrum peppercorns from the legendary vine estates of Kerala’s Wayanad highlands and the coastal Malabar belt. Rightfully crowned the “King of Spices,” our pepper delivers industry-leading piperine potency (4–9%), a deeply complex pine-and-citrus aroma, and the bold heat that defines authentic Indian and global cuisines — trusted by food manufacturers, spice blenders and pharmaceutical companies worldwide. Grown and processed to the same rigorous quality standards we apply across our range, including our green cardamom, turmeric, cinnamon and cloves.
Piperine Content4.0% – 9.0%
OriginKerala & Karnataka, India
MoistureMax 12%
Min. Order Qty500 kg
Export MarketsUSA, EU, UAE, Southeast Asia
PackagingCustom / PP / Jute Bags
Available Forms
- Lab Tested
- Worldwide Export
- Bulk Pricing Available
- Dedicated Support
About Our Black Pepper
Black Pepper (Piper nigrum) is a flowering vine cultivated for its fruit — the peppercorn — which is dried and used as a spice and seasoning. It is the world’s most widely traded spice, accounting for approximately 20% of the entire global spice trade by value. India, particularly the state of Kerala, has been the world’s foremost pepper producer for over 3,000 years, giving rise to the legendary “Malabar” and “Tellicherry” designations that set the global benchmark for premium quality.
At UnitedSpices, we source exclusively from registered vine-growing estates in Wayanad, Idukki and the coastal Malabar belt of Kerala — where centuries-old cultivation methods and the region’s unique tropical highland climate yield peppercorns of extraordinary density, aroma complexity and piperine depth. Each lot is hand-harvested at peak maturity, sun-dried to precise moisture specifications, cleaned and graded under the same estate-to-shipment protocols that govern our cardamom and turmeric exports, preserving natural volatile oils, colour and bioactive compounds before export.
Why Choose Our Black Pepper?
- Industry-leading piperine content verified by HPLC analysis (4–9%)
- High bulk density — a reliable indicator of berry maturity and oil content
- Rich, complex aroma: pine resin, citrus zest and warm woody undertones
- Available in premium Tellicherry (TGSEB, TGEB) and Malabar (MG1, MG2) grades
- Sourced exclusively from certified, registered vine-growing estates
- Available as Garbled (cleaned) and Ungarbled to suit buyer needs
- Custom grinding: 14, 20, 30, 40, 60 mesh and sterilised options
- White pepper produced via traditional water-retting method
Product Identity
| Common Name | Black Pepper / Kali Mirch |
|---|---|
| Other Names | King of Spices, Malabar Pepper, Tellicherry Pepper |
| Botanical Name | Piper nigrum L. |
| Family | Piperaceae |
| Part Used | Dried unripe fruit (peppercorn) |
| Country of Origin | India |
| Growing Regions | Kerala (Wayanad, Idukki, Malabar), Karnataka |
| Harvest Season | November – February |
| HS Code | 0904 11 00 (Whole) / 0904 12 00 (Ground) |
Sensory Profile
| Colour (Whole) | Jet black to dark brownish-black |
|---|---|
| Colour (Ground) | Speckled grey-black |
| Colour (White) | Cream to off-white |
| Aroma | Bold, complex — pine resin, citrus, warm woody and floral undertones |
| Taste | Sharp, pungent heat with subtle sweetness and lingering warmth |
| Texture (Whole) | Hard, wrinkled spherical berry, 4–7mm diameter |
Varieties, Grades & Standards
Indian black pepper is graded according to Spices Board of India (SBI) specifications, primarily by berry size (bulk density in g/litre), moisture and defect levels. Two regional designations — Tellicherry (Thalassery, Kerala) and Malabar — command the highest global premiums. We supply all grades and also produce White Pepper via the traditional water-retting process.
| Grade / Type | Standard | Bulk Density | Moisture Max | Light Berries Max | Extraneous Matter | Best For |
|---|---|---|---|---|---|---|
| Tellicherry TGSEB (Extra Bold) | SBI Premium | ≥ 580 g/l, Berry ≥ 5.5mm | 12% | 2% | Nil | Premium retail, gourmet, luxury markets |
| Tellicherry TGEB (Extra Large) | SBI Premium | ≥ 560 g/l, Berry ≥ 4.75mm | 12% | 2% | Nil | Premium foodservice, restaurant supply |
| SBI Export | ≥ 550 g/l | 12% | 2% | 0.5% | Wholesale export, food processing | |
| SBI Export | ≥ 500 g/l | 12% | 4% | 1% | Spice blends, seasoning manufacture | |
| FAQ (Fair Average Quality) | Trade Grade | ≥ 450 g/l | 12% | 7% | 2% | Industrial processing, oleoresin extraction |
| Ungarbled (MUG) | Raw / Unprocessed | Variable | 14% | Up to 15% | Up to 3% | Oleoresin / essential oil extraction |
| White Pepper (Whole) | SBI / ASTA | ≥ 580 g/l | 13% | 2% | 0.5% | White sauces, dairy, Scandinavian cuisine |
Chemical & Biochemical Parameters
| Piperine Content | 4.0 – 9.0% (HPLC Analysis) |
|---|---|
| Volatile Oil Content | 2.0 – 4.5% v/w |
| Key Aroma Compounds | β-Caryophyllene, Sabinene, Limonene, Linalool |
| Oleoresin Content | 6.0 – 15.0% |
| Moisture Content | Max 12% (Whole) / Max 12% (Ground) |
| Total Ash | Max 7.0% |
| Acid-Insoluble Ash | Max 1.2% |
| Non-Volatile Ether Extract | Min 6.5% |
| Crude Fibre | 10 – 18% |
Physical Parameters
| Bulk Density (TGSEB) | ≥ 580 g/litre |
|---|---|
| Bulk Density (MG1) | ≥ 550 g/litre |
| Bulk Density (FAQ) | ≥ 450 g/litre |
| Berry Size (TGSEB) | ≥ 5.5 mm diameter |
| Berry Size (TGEB) | ≥ 4.75 mm diameter |
| Light Berries (MG1) | Max 2% |
| Extraneous Matter | Max 0.5% (Garbled grades) |
| Ground Mesh Size | 14 / 20 / 30 / 40 / 60 mesh (customisable) |
| ASTA Pungency Units | ≥ 40,000 (Scoville equivalent test) |
Microbiological Parameters
| Total Plate Count | < 1,00,000 CFU/g |
|---|---|
| Yeast & Mould | < 1,000 CFU/g |
| E. coli | Absent / 10g |
| Salmonella | Absent / 25g |
| Staphylococcus aureus | Absent / 25g |
| Aflatoxin (B1+B2+G1+G2) | < 10 ppb (EU norms) |
| Ochratoxin A | < 3 ppb |
| Sterilised Grade Available | Yes (steam-sterilised on request) |
Safety & Contaminant Testing
| Heavy Metals — Lead (Pb) | < 1.0 ppm |
|---|---|
| Heavy Metals — Arsenic (As) | < 1.0 ppm |
| Heavy Metals — Cadmium (Cd) | < 0.2 ppm |
| Heavy Metals — Mercury (Hg) | < 0.1 ppm |
| Pesticide Residues | Compliant with EU MRL / FSSAI |
| Irradiation | Non-irradiated (standard); irradiated on request |
| GMO Status | Non-GMO verified |
| Sudan Dye / Adulteration | Not detected |
Nutritional Data (per 100g, Whole Dried)
| Energy | 251 kcal |
|---|---|
| Carbohydrates | 63.9 g |
| of which Sugars | 0.6 g |
| Dietary Fibre | 25.3 g |
| Protein | 10.4 g |
| Total Fat | 3.3 g |
| Sodium | 20 mg |
| Manganese | 12.8 mg |
Shelf Life & Storage
| Shelf Life (Whole) | 36 months from packing date |
|---|---|
| Shelf Life (Cracked / Ground) | 18 months from packing date |
| Shelf Life (White Pepper) | 24 months from packing date |
| Storage Temperature | Cool, dry — below 25°C |
| Relative Humidity | < 65% RH |
| Light Exposure | Avoid direct sunlight (causes volatile oil loss) |
| Special Note | Whole peppercorns retain aroma significantly longer than ground; grind to order wherever possible |
Culinary & Foodservice
The universal seasoning. Used in virtually every cuisine globally — from Indian curries and French sauces to American BBQ rubs and Scandinavian gravlax. Essential in spice blends, marinades and table condiments.
Food Manufacturing
A critical ingredient in processed meats, sausages, ready meals, soups, snacks and seasoning mixes at industrial scale. Ground, cracked and sterilised grades available to meet manufacturing specifications.
Pharmaceutical & Nutraceutical
Piperine — the active alkaloid in pepper — is clinically proven to enhance bioavailability of other nutrients and drugs by up to 2,000%. Widely used in curcumin supplements, multi-vitamins and absorption-enhancing formulations.
Oleoresin & Extract Production
FAQ and Ungarbled grades are used by oleoresin manufacturers to produce pepper oleoresin and piperine extract — concentrated flavouring agents used in processed foods and pharmaceutical applications worldwide.
Cosmetics & Aromatherapy
Black pepper essential oil — extracted from unripe peppercorns — is used in perfumery for its warm, spicy base note, and in massage oils and balms for its natural warming and circulation-stimulating properties.
Beverage & Spirits
Used in craft spirits, specialty beers and flavoured teas. Whole peppercorns and extracts are increasingly featured in premium vodkas, gins and cocktail bitters for their bold, complex heat profile.
PP / Jute Bags
25 kg and 50 kg polypropylene or jute woven bags with food-grade inner liner. Standard bulk export packaging for whole peppercorns.
Multi-layer Kraft Bags
Multi-wall paper bags (10 kg – 25 kg) with moisture and grease barrier. Preferred for ground and cracked pepper to preserve aroma.
Private Label / Retail
Custom-branded glass jars, tins, pouches and grinder bottles from 25 g to 5 kg. Full private label design and printing services available.
Flexi / Jumbo Bags
500 kg – 1,000 kg FIBC bulk bags for large-volume industrial buyers and oleoresin extraction facilities.
Port of Loading
Cochin / Chennai / Tuticorin, India
Incoterms
FOB, CIF, CFR, EXW — all Incoterms available
Lead Time
7–14 business days from order confirmation
Export Documentation Available
- Phytosanitary Certificate
- Certificate of Origin
- Lab Analysis Report
- Certificate of Analysis (CoA)
- Fumigation Certificate
- MSDS / SDS Sheet
- Organic Certificate (on request)
- Halal & Kosher (on request)
Our Quality Commitment
Black pepper quality is determined by a precise interplay of bulk density, piperine content, moisture and microbial integrity — factors that can vary dramatically depending on origin, harvest timing and post-harvest handling. At UnitedSpices, we apply export-grade protocols across every step of the supply chain, from estate selection to final port documentation.
Each incoming lot is physically inspected for berry uniformity, colour consistency and absence of foreign matter before being tested at NABL-accredited third-party laboratories for piperine content (HPLC), moisture, bulk density, microbial profile and pesticide residues. Only lots clearing our internal thresholds — stricter than SBI minimums — are accepted for export processing.
For pharmaceutical and nutraceutical customers requiring piperine extract or highly standardised oleoresin, we offer dedicated lot processing with GC-MS aroma profiling and batch-specific CoAs meeting USP/EP compendial standards. Sterilised (steam-treated) pepper is also available upon request for customers with stringent TPC specifications.
- HPLC-verified piperine content for every export batch
- Bulk density measurement to confirm grade authenticity
- Full pesticide residue screening (500+ compounds, EU MRL compliant)
- Aflatoxin and Ochratoxin A testing per EU regulation
- Heavy metal testing per EU Regulation 2023/915
- Steam sterilisation available for TPC-sensitive buyers
- GMP-certified facility with ISO 22000:2018 FSMS
- Batch-specific Certificate of Analysis with every shipment
FSSAI Certified
Food Safety & Standards Authority of India — compliant processing facility.
ISO 22000:2018
Food Safety Management System certified — international quality standard.
Organic Certified
NPOP & NOP organic certification available for organic pepper grades.
Halal Certified
Available upon request for Middle East and Southeast Asia markets.
Kosher Certified
Kosher documentation available on request for qualifying batches.
Spices Board India
Registered with the Spices Board of India — compliant and traceable export.
Black Pepper Export — Frequently Asked Questions
Common questions from buyers sourcing black pepper, white pepper and pepper grades from India.
What is the piperine content in UnitedSpices black pepper?
Our black pepper contains 4.0–9.0% piperine, verified through HPLC lab testing on every export batch — among the highest available from Indian pepper-growing regions.
What is the difference between Tellicherry and Malabar black pepper?
Tellicherry refers to larger, bolder berries (TGSEB/TGEB grades) harvested later for maximum density and aroma, while Malabar (MG1/MG2) is the standard export grade — both are grown in Kerala and offer excellent quality at different price points.
What is the minimum order quantity (MOQ) for black pepper export?
Our standard MOQ for whole, cracked and ground black pepper is 500 kg per SKU. Smaller sample quantities are available on request for quality evaluation.
Does UnitedSpices export white pepper as well as black pepper?
Yes. We produce white pepper via the traditional water-retting method, alongside whole, cracked and ground black pepper, to suit different culinary and industrial applications.
Is UnitedSpices black pepper FSSAI approved and organic certified?
Yes. Our black pepper is FSSAI licensed and ISO 22000:2018 certified, with organic (NPOP/NOP), Halal and Kosher certification available on request.
How can I get a price quote for bulk black pepper?
Contact our export team via the Request a Quote form, WhatsApp or phone with your required grade, quantity and destination port. We typically respond within 24 hours.
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