BLACK PEPPER
Specification:
Botanical name: Piper nigrum
Origin: Viet Nam
Apprence: Dried berries
Color: Natural black berries
Odour: Spicy, aromatic, hot, typical of cubeb pepper
Moisture: 13,5% max
Admixture: 1% max
Density: 500 – 580 g/l
No moldy, No fungus
Shelf Life: min 2 years
Packing: PP bag (net :25/50kg)
Container capacity: 13,5 – 17MT/20FCL; 28 MT/40HC
Port of loading: Ho Chi Minh Port, Viet Nam
110 $
Black Pepper Description
Black Pepper (Piper nigrum) is a climber that grows to a height or length of 10 m or more. Once the main stem is established it grows many side shoots to create a bushy column.The plants form short roots, called adventitious roots, which connect to surrounding supports.
Leaves: Almond-shaped, tapering towards the tip, dark green and shiny above, paler green below, arranged alternately on the stems.
Flowers: Borne in clusters along flowering stalks known as spikes. 50–150 whitish to yellow-green flowers are produced on a spike.
Fruits: Round, berry-like, up to 6 mm in diameter, green at first but turning red as they ripen, each containing a single seed. 50–60 fruits are borne on each spike.
Fruits are picked when green and immature to produce green pepper; when fully grown but still green and shiny to produce black pepper; and when slightly riper to produce white pepper (for which the fruits are also soaked to remove the fleshy outer layer).
Black Pepper (Piper nigrum) is a flower-producing vine in the Piperaceae family and is harvested for use as a seasoning, spice, or health supplement. Black pepper falls under the category of spices and condiments on most restaurant supply sites, and it shares a space on most dining tables with salt. The eastern part of the world celebrates this dried fruit of the tree Piperaceae, as the “King of Spices” and in ancient times it was also known as “Black Gold”.
Black pepper is extensively harvested in India where it is found in Abundance. Pepper grows best in warm climates and tropical regions and Vietnam is currently the world’s largest exporter of pepper.
Black Pepper Plant and Cultivation
Typically pepper orchard consists of a small plot of land where moisture and shade were abundant. The pepper vines would be planted next to tall trees in order to be able to train the vine’s growth pattern. The idea is to get the plant to grow upwards, allowing full berry production.
Pepper plants are planted at the beginning of the monsoon season. The plants would shoot up and start to climb the taller surrounding trees. The pepper berries grow on bushes that are cultivated to heights of about 13 ft (4 m). Pepper can be grown in soil that is neither too dry nor susceptible to flooding, moist, well-drained and rich in organic matter. On dry soils the young plants require watering every other day during the dry season for the first three years. The plants bear fruit from the fourth or fifth year, and typically continue to bear fruit for seven years.
Alternatively, the pepper berries can be picked just as they begin to turn red. They are plunged into boiling water for approximately 10 minutes, and they turn black or dark brown in an hour. The peppercorns are spread in the sun to dry for three to four days before they are taken to the factory to be ground. This process is quicker than air drying alone but requires the added step of the boiling water bath.
Use
Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the Western world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.
Use black pepper as an ingredient in recipes to add flavor and spice to meats, fish, vegetables, salad dressings, soups, stir-fries, pasta, and more. You can also add a dash of black pepper to scrambled eggs, avocado toast, fruit, and dipping sauces for a spicy kick.
Health Benefits
Black pepper is not only popular spice for food, but also is a medical source for traditional medicine. Out of piperine, is made of special odor, pepper also contains iron, calcium, potassium, manganese, zinc, chromium, Vitamin A, C and other nutrition. It is recommended that pepper should be often used in the meal to achieve the following benefits :
– Enhance the nutrition conversion.
– Improve digestive activities
– Stimulate appetite
– Support in reduce of weight
– Treat arthritis
– Prevent from cancer
– Protect us from depression thanks to serotonin production to relief stress
Store
Keep in dry, cool conditions away from direct heat and sunlight
Best before 24 months from manufacture date
Specification
PRODUCT SPECIFICATIONS
Product Name |
Black Pepper |
Product Code |
BPEP |
Batch No. |
BPEP1223 |
Manufacturer date |
12/2023 |
Expiry date |
12/2025 |
General Information
Product description |
The dried berries of black pepper |
Botanical name |
Piper nigrum |
Country of origin |
Vietnam |
Pack size |
10-30kg |
Appearance/Colour |
Natural black berries |
Flavour/Odour |
Spicy, aromatic, hot, typical of black pepper |
Foreign matters |
Not Detected |
Chemical Standards
Tests |
Units |
Specifications |
Moisture |
% |
≤13 |
Ash Total |
% |
≤10 |
Acid Insoluble Ash |
% |
≤2 |
Volatile Oil |
% |
≤1 |
Microbiological Standards
Test |
Units |
Specification |
Total Plate Count |
Cfu/g |
< 100,000 (cfu/g) |
E Coli |
Cfu/g |
<10 (cfu/g) |
Yeast and Mould |
Cfu/g |
<1000 (cfu/g) |
Coliforms |
Cfu/g |
<100 (cfu/g) |
Salmonella Sp |
Not Detected |
Not Detected |
Listeria |
Not Detected |
Not Detected |
Bacillus cereus |
Cfu/g |
100 (cfu/g) max |
Clostridium perfringens |
Cfu/g |
100 (cfu/g) max |
Staphylococcus aureus |
Cfu/g |
100 (cfu/g) max |
Pesticides & Herbicides |
Meets USP St |
Complies |
Nutritional Information
Composition |
Units |
Quantity Per 100g |
Method of Analysis or Source of Information |
Energy |
g/100 g |
335 |
USDA |
Protein |
g/100 g |
16.55g |
USDA |
Fat |
g/100 g |
0.73g |
USDA |
Saturated |
g/100 g |
0.24g |
USDA |
Carbohydrate |
g/100 g |
72.73g |
USDA |
Sugar |
g/100 g |
3.39g |
USDA |
Fibre |
g/100 g |
9.0g |
USDA |
Sodium |
g/100 g |
60mg |
USDA |
Packaging Information
Packaging |
In PP bag or PE bag, carton box |
Label Information |
Product Name, Batch Number, Manufacture date, Best before, Net Weight. |
Container capacity |
8 MT/20FCL; 17 MT/40HC |
Port of loading |
Hai Phong Port, Viet Nam |
Storage and Shelf Life Information
Storage Conditions |
Keep in dry, cool conditions away from direct heat and sunlight |
Shelf Life |
Best before 24 months from manufacture date |
Health and Safety Information
-
The product is manufactured, packaged, stored and shipped in accordance with HACCP – GMP.
-
The product is considered ‘Organic’ under the grown conditions.
-
The product is free from GMO and Purposeful Irradiation.
-
The product is free of Allergens
MSDS
MATERIAL SAFETY DATA SHEET
(according to Regulation (EU) No. 1907/2006)
Product name: Black Pepper
Number: BPEP1223
1. IDENTIFICATION OF SUBSTANCE/PREPARATION & COMPANY.
Product name: Black Pepper
Manufacturer/Supplier: Vietnam Essential Oil., JSC
Add: Bai Dai Village, Tien Xuan Commune, Thach That Dist, Hanoi City, Vietnam Emergency telephone: +84 903561868
Emergency Contact: Mr. Peter Tron
2. COMPOSITION / INFORMATION ON INGREDIENTS.
Definition/Botanical Origin: The Black Pepper produced by sun dry of the fresh Piper nigrum fruit original from Vietnam
Composition: 100% pure & natural
CAS No: 68855-99-2
FEMA: 2624
INCI Name: Piper Nigrum Berries
3. HAZARDS IDENTIFICATION.
This product is not hazardous. Not dangerous for the environment.
H304 May be fatal if swallowed and enters airways
H315 Causes skin irritation
H317 May cause an allergic skin reaction
H319 Causes serious eye irritation
4. FIRST-AID MEASURES.
Inhalation: Remove from exposure site to fresh air. Keep at rest. Obtain medical attention.
Eye contact: Rinse immediately with plenty of water for at least 15 mins. Contact a doctor if symptoms persist.
Skin contact: Remove contaminated clothes. Wash thoroughly with soap & water, flush with plenty of water. If irritation persists, seek medical advice.
Ingestion: Rinse mouth out with water. Seek medical advice immediately.
Other: When assessing action take Risk & Safety Phrases into account (Section 15)
5. FIRE FIGHTING MEASURES.
Extinguishing media Use CO2, Dry Powder or Foam type Extinguishers, spraying extinguishing media to base of flames. Do not use direct water jet on burning material.
Special measures: Avoid vapour inhalation. Keep away from sources of ignition. Do not smoke. Wear positive pressure self-contained breathing apparatus & protective clothing.
Extinguishing procedures: Closed containers may build up pressure when exposed to heat and should be cooled with water spray.
6. ACCIDENTAL RELEASE MEASURES.
Personal precautions: Avoid inhalation & direct contact with skin & eyes. Use individual protective equipment (safety glasses, waterproof-boots, suitable protective clothing) in case of major spillages.
Environment precautions: Keep away from drains, soils, surface & groundwaters.
Cleaning up methods Remove all potential ignition sources. Contain spilled material. Cover for spillages: with an inert or non-combustible inorganic absorbent material, sweep up and remove to an approved disposal container. Observe state, federal & local disposal regulations.
7. HANDLING & STORAGE.
Precautions in handling: Apply good manufacturing practice & industrial hygiene practices, ensuring proper ventilation. Observe good personal hygiene, and do not eat, drink or smoke whilst handling.
Storage conditions: Store in tightly closed original container, in a cool, dry & ventilated area away from heat sources & protected from light. Keep air contact to a minimum.
Fire protection: Keep away from ignition sources & naked flames. Take precautions to avoid static discharges in working area.
8. EXPOSURE CONTROLS/PERSONAL PROTECTION.
Respiratory protection: Avoid breathing product vapour. Apply local ventilation where possible. Ventilation: Ensure good ventilation of working area.
Hand protection: Avoid all skin contact. Use chemically resistant gloves if required. Eye protection: Use safety glasses.
Work/Hygiene practices: Wash hands with soap & water after handling.
9. PHYSICAL & CHEMICAL PROPERTIES.
Appearance: Natural dried berries
Colour: Natural black
Odor: Having a characteristic
Density: Not applicable
Foreign matters: Not Detected
Moisture: 13% max
Volatile Oil: Min 1.0%
Additional information: Not applicable.
10. STABILITY & REACTIVITY.
Reactivity: It presents no significant reactivity hazards, by itself or in contact with water. Avoid contact with strong acids, alkali or oxidising agents.
Decomposition: Liable to cause smoke & acrid fumes during combustion: carbon monoxide, carbon dioxide & other non-identified organic compounds may be formed.
11. TOXICOLOGICAL INFORMATION.
According to current information, not classed as hazardous to health in normal industrial use.
12. ECOLOGICAL INFORMATION.
Biodegradability: Data not available
Precautions: Prevent surface contamination of soil, ground & surface water.
13. DISPOSAL CONSIDERATIONS.
Avoid disposing to drainage systems and into the environment. Seek expert advice.
14. TRANSPORT REGULATIONS.
Shipping by Road (ADR/RID): This product is not considered as dangerous goods
Shipping by Air (IATA) : This product is not considered as dangerous goods
Shipping by Sea (IMDG): This product is not considered as dangerous goods
Precaution: When shipping as non-bulk, this product can be shipped as Non Regulated.
Packing: Safety packing in HDPE or Aluminum drum
Label: Black Pepper
15. REGULATORY INFORMATION. According to Directive 88/379/EEC
Hazards: Harmful
Symbols: n/a
Risk Phrases: Harmful if swallowed
Safety Phrases: If swallowed seek medical advice immediately and show the container / label
16. OTHER INFORMATION.
Cosmetics Directive – 7th Amendment – Not Restricted Check maximum usage levels for skin care products.
PACKAGING.
In PP bag or carton box
SHELF LIFE.
Best before 24 months from the date of manufacture.
Q.C. REQUIREMENTS.
In-line with general product specification. Always satisfy suitability for specific application.
The data provided in this material safety data sheet is meant to represent typical data/analysis for this product and is correct to the best of our knowledge. The data was obtained from current and reliable sources, but is supplied without warranty, expressed or implied, regarding its’ correctness or accuracy. It is the user’s responsibility to determine safe conditions for the use of this product, and to assume liability for loss, injury, damage or expense arising from improper use of this product. The information provided does not constitute a contract to supply to any specification, or for any given application, and buyers should seek to verify their requirements and product use.
Certificate of Analysis
CERTIFICATE OF ANALYSIS
No: 12/2023/BPEP
Product Name |
Black Pepper |
Product Code |
BPEP |
Botanical name |
Piper Nigrum |
Batch No. |
BPEP1223 |
Manufacturer date |
12/2023 |
Expiry date |
12/2025 |
Origin |
Vietnam |
Part use |
Dried berries |
No |
Items |
Standards |
Results |
Test Methods |
1 |
Appearance |
Dried berries of the Black pepper |
Conform |
Visual |
2 |
Color |
Natural black berries |
Conform |
Visual |
3 |
Odour |
Spicy, aromatic, hot, typical of black pepper |
Conform |
Organoleptic |
4 |
Moisture |
13% max |
10% |
AOAC |
5 |
Heavy Metals |
≤15ppm |
<10ppm |
ICP-MS |
(Pb) |
≤3ppm |
<1.0ppm |
ICP-MS |
|
(As) |
≤2ppm |
<1.0ppm |
ICP-MS |
|
6 |
Microbiological Counts |
|
||
Total Plate Count |
< 100,000 (cfu/g) |
<50,000cfu/g |
FDA BAM 8th |
|
E Coli |
Absent/10g |
Absent/10g |
USP<2021> |
|
Yeasts |
<500 (cfu/g) |
<100 (cfu/g) |
FDA BAM 8th |
|
Moulds |
<500 (cfu/g) |
<100 (cfu/g) |
FDA BAM 8th |
|
Coliforms |
<100 (cfu/g) |
<50 (cfu/g) |
AOAC 991.14 |
|
Salmonella Sp |
Negative/25g |
Negative/25g |
FDA BAM 8th |
|
7 |
Pesticides & Herbicides |
Meets USP St |
Complies |
Meets Fed St |
Storage & Note:
-
Store in a cool and dry area. Keep away from strong light and heat.
-
This product is Non-GMO.
-
This product is not treated with ETO, nor is it Gamma irradiated
-
The product is free of Allergens
Review
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