The INCI name for Black Pepper is Piper Nigrum (Black Pepper) Seed Oil.

Bulk Packaging Options for Black Pepper:

1. Whole Peppercorns: Available in bulk bags ranging from 25 lbs to 50 lbs for large-scale use.

2. Ground Black Pepper: Offered in fine (40 mesh) and coarse grinds, typically packaged in 5 lb, 10 lb, or 25 lb bags.

3. Organic Options: Organic black pepper can be supplied in similar bulk sizes, ensuring compliance with organic standards.

Shelf Life of Black Pepper

• Whole Black Pepper: 1,440 days (approximately 4 years) when stored tightly closed in a cool, dry place.
• Ground Black Pepper:
  • Unopened: 3-4 years for best quality.
  • Opened: 2-3 years for best quality.

To maintain flavor and potency, store black pepper away from heat, humidity, and direct sunlight.

Storage Guidelines for Black Pepper

To maintain the quality and flavor of black pepper, follow these storage tips:

1. Keep it Cool and Dark: Store black pepper in a cool, dark cupboard away from direct heat and sunlight. This helps preserve its potency.

2. Use Airtight Containers: Transfer black pepper into containers with tight-fitting lids to protect it from moisture and air exposure, which can lead to loss of flavor.

3. Avoid Humidity: Keep black pepper away from humid environments, as moisture can cause clumping and spoilage.

4. Check for Freshness: Regularly check the aroma and flavor. If the pepper has a weak smell or lacks its characteristic pungency, it may be time to replace it.

5. Shelf Life: Unopened black pepper can last 3-4 years, while opened ground black pepper is best within 2-3 years. Whole peppercorns can last 4-5 years if stored properly.

By following these guidelines, you can ensure that your black pepper retains its robust flavor and health benefits for as long as possible.

Black pepper is made from the unripe fruit of the Piper nigrum vine, which is native to the Malabar Coast of India. The production process involves several key steps:

1. Harvesting: The green peppercorns are picked from the vine when they are still immature.

2. Fermentation: The harvested peppercorns are allowed to ferment for a short period. This process enhances their flavor and prepares them for drying.

3. Drying: After fermentation, the peppercorns are spread out in the sun to dry. During this stage, they shrivel and darken, turning into the characteristic black color.

4. Processing: Once dried, the black peppercorns can be packaged whole or ground into powder for culinary use.

This spice is widely used globally and is one of the most traded spices in the world, valued for its pungent flavor and versatility in various cuisines.