The INCI name for Black Pepper is Piper nigrum fruit oil.

Bulk Packaging Options for Black Pepper

1. Whole Peppercorns: Available in various weight options, typically ranging from 1 pound to larger quantities for commercial use.

2. Ground Black Pepper: Offered in different mesh sizes (e.g., 40 mesh) for culinary applications, packaged in bulk quantities such as 1 pound or more.

3. Vacuum-Sealed Packs: Available in smaller sizes (e.g., 3 oz, 8 oz) for

The shelf life of whole black pepper is approximately 1,440 days (or about 4 years) when stored in a tightly closed container in a cool, dry place. Proper storage is essential to protect against flavor loss and moisture. Avoid exposure to heat, humidity, and direct sunlight to maintain its quality.

Storage Guidelines for Black Pepper:

1. Containers: Store black pepper in airtight containers with tight-fitting lids to prevent moisture and air exposure, which can diminish flavor.

2. Location: Keep in a cool, dark cupboard, away from direct sunlight, heat sources, and humidity to maximize freshness.

3. Shelf Life:

   • Ground Black Pepper: Best quality for 3-4 years when unopened; 2-3 years once opened.
   • Whole Peppercorns: Retain flavor for 4-5 years if stored properly.

4. Signs of Freshness: Check aroma and flavor; weak scent or lack of taste indicates it may be time to replace.

5. Freezing: For extended freshness, consider freezing black pepper, which can help maintain its potency for 1-2 years.

By following these storage tips, you can ensure that your black pepper remains flavorful and effective in your culinary endeavors.

Black pepper is produced from the dried berries of the flowering vine Piper nigrum. The process involves several key steps:

1. Cultivation: The pepper vine thrives in tropical climates, primarily in regions like India, Vietnam, and Indonesia.

2. Harvesting: The berries, known as peppercorns, are harvested while still green and immature.

3. Fermentation: The harvested green peppercorns undergo a fermentation process, which enhances their flavor.

4. Drying: After fermentation, the peppercorns are sun-dried. This drying process causes the berries to shrink and turn a dark brown to black color.

5. Final Product: Once dried, the peppercorns are ready for grinding and use as a spice in various culinary applications.

This meticulous process transforms the fresh berries into the pungent, aromatic black pepper that is widely used around the world.