Commercial grade
Black Pepper Whole — product sheet
Whole black pepper for industrial grinding, seasoning blends, meat processing and sauces, compared by bulk density, berry size and cleanliness.
Public reference specification
Public reference specification | Parameter | Published reference | How to verify |
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| Bulk density | ≥ 550 g/L | Check and record against the agreed specification |
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| Volatile oil, dry basis | ≥ 2.0 mL/100 g | Request a laboratory test tied to the identified sample or lot |
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| Piperine, dry basis | ≥ 3.5 % | Request a laboratory test tied to the identified sample or lot |
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| Moisture | ≤ 12.0 % | Request a laboratory test tied to the identified sample or lot |
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| Total ash, dry basis | ≤ 6.0 % | Request a laboratory test tied to the identified sample or lot |
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| Acid-insoluble ash, dry basis | ≤ 1.5 % | Request a laboratory test tied to the identified sample or lot |
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| Microbiology | Salmonella absent in 25 g proposed; the full sampling plan, treatment and lot certificate of analysis are agreed with the buyer | Request a laboratory test tied to the identified sample or lot |
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| Origin | Hainan, China; Vietnam or Indonesia for imported lots, declared per lot | Check the supplier record and lot identity |
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| Form | Whole dried berries with the pericarp retained | Match the identified sample to the written order |
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| Packaging | Food-grade lined export bags; unit weight and case configuration confirmed in the quotation. | Match the packing specification to the packing check |
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Reference values, not results for a specific lot; the agreed specification and your lot’s test decide.
Commercial details
- Botanical name
- Piper nigrum L.
- Origin
- Hainan, China; Vietnam or Indonesia for imported lots, declared per lot
- Form
- Whole dried berries with the pericarp retained
- Typical uses
- Industrial grinding · Seasoning blends · Meat processing · Sauces · Foodservice grinders
- Minimum order
- 500 kg
- Packaging
- Food-grade lined export bags; unit weight and case configuration confirmed in the quotation.
- Shelf life
- Confirmed for the offered product, treatment and packing
- Storage
- Store cool, dry and clean; protect from moisture and strong odours.
Buying adviceSpecify the producing country, bulk density, berry size, light-berry and foreign-matter limits, piperine or volatile oil if required, and any treatment.
AssessmentRecord bulk density in g/L with the berry size, light-berry percentage and foreign-matter percentage measured against the identified sample.
Sample recordSample reference and date, product photographs, inspection checklist and packing photographs.
Technical referencesISO 959-1 — Pepper (Piper nigrum L.), whole or ground: black pepper
How we grade this
Kun and Chuangui inspect whole black pepper by opening and sampling bags from the offered lot rather than relying on external packaging. They assess grain uniformity, colour and fullness, check through the sample for shrivelled or broken berries, stems, sand and other foreign matter, and assess dryness by hand before checking for a clean, characteristic pungent pepper aroma. Lots showing excessive shrivelled material, foreign matter, dampness, mustiness or other abnormal odours are rejected from offer.
Density and moisture are treated as measurable specifications and are confirmed against the relevant lot-specific quality or laboratory documents. For Vietnamese, Indonesian, Chinese or other origins, the declared origin is confirmed separately from supplier and trade documentation rather than inferred from appearance or aroma.
Frequently asked questions about Black Pepper Whole
Which producing country will my lot come from?
Hainan in China, or Vietnam or Indonesia for imported material. The producing country is declared for the offered lot with its import and batch records; sorting or packing in China does not by itself establish Chinese origin.
What do 500 g/L and 550 g/L mean?
Bulk density: the weight of a litre of pepper. Heavier berries are fuller and usually richer in piperine. The Vietnamese 550 g/L grade is traded at piperine of at least 5.5%, and 500 g/L at 5%. Our reference is at least 550 g/L.
Hainan, Vietnam or Indonesia: how do they taste?
Hainan berries are large, glossy and aromatic, with a rounded, lasting heat. Vietnamese pepper from Dak Nong is uniform, deep black-brown and pungent, sometimes pine-like. Lampung pepper from Sumatra is large and thick-skinned, with woody, citrus notes and a slowly building heat.
When is new-crop pepper available?
Vietnam harvests mainly from March to June, Indonesia peaks from July to September, and Hainan's main crop runs from mid-September to late November. New pepper arrives in spring, mid-year and autumn.
