Organic Whole Black Pepper HTST

Certificate Of Analysis : Olam products are produced to meet our specification. Specs can be found on each product page or all can be found here. Once you place an order, batch level COA’s are emailed to you at the time of shipment.

If the specification does not meet your requirement please contact us at OlamSpices-Contact@olamnet.com . We can help find the closest available alternative that will work for your needs.

Origin : Vietnam

Black pepper is one of the most commonly used spices in home kitchens, restaurants and food manufacturing facilities around the world. Organic black pepper may also be beneficial for dogs, but only when administered responsibly. When diets include small increments, the powerful antioxidant properties may help strengthen their immune system and may improve brain function.  

Black pepper (Piper nigrum) is the dried berries of the perennial vine of the family Piperaceae. Black pepper is cultivated in hilly regions of Kerala, Karnataka, Tamil Nadu & North eastern states. Black pepper takes about 7 - 8 months to reach full maturity after flowering. The harvested berries are piled up in heaps to initiate enzymatic browning that results in oxidation of phenolic compounds by atmospheric oxygen. The berries are detached from the stalk by trashing and allowed to sun dry on flat surface. The drying step reduces moisture and helps avoids mould formation. The uniform colour of the black pepper can be ensured by blanching. The mature berries are dipped in boiling water for a minute before drying.

Dried black pepper mixed with extraneous matter like spent spikes, pinheads, stones, soil particles etc is removed by the mechanical garbling of the black pepper. Mechanical Grading is done by using sieves of 3, 4.5, 4.75 and 5mm size.