|Ndian Name :||Mirchi|
|Botanical Name :||Capsicum Annum|
Physical Properties :
|Color||Dark Brown in color|
|Granulation||As desired. From coarse ground to fine|
|Aroma||Characteristic penetrating odor|
|Flavor||Pungent biting taste|
Grade designations and definitions of quality of Tellicherry and Malabar Garbled Black Pepper
|Grade designation||Size (diameter of holes in mm. of the sieve on which retained)||Extraneous matter not exceeding (percent by weight)||Light berries not exceeding (percent by weight)||Moisture content not exceeding (percent by weight)|
|TGSEB (Tellicherry Garbled special Extra Bold)||4.75||0.5||3||11|
|TGSEB (Tellicherry Garbled Extra Bold)||4.25||0.5||3||11|
|MG Grade – I (Malabar Garbled – I)||–||0.5||2||11|
Black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.
The major commercial producers of pepper are India ,Vietnam and Indonesia.
HEALTH BENEFITS :
It improve Digestion and Promote Intestinal Health,
Shall be the dried mature berries of Piper nigram grown in South India,
It shall be free from mould or insects or any other adulterant.
- A tolerance of 5% will be allowed
- These comprise Pinheads, dust, chaff, pickings and other foreign matter.
- Light berry contents to be tested by floatation method in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C)
HARVESTING SEASON: December to March
MARKETING SEASON:February to May
Name Inc Food in Languages
|Spanish :||Pimienta||French :||Poivre|