Ceylon Black Pepper

Piper nigrum • Authentic Sri Lankan Origin • Bulk Export Grade

High Piperine Content

Commodity Quick Facts

Origin: Matale, Kandy & Kegalle, Sri Lanka
Botanical: Piper nigrum
Harvest Season: December to April
Category: Spices
Shipping Terms: FOB Colombo / CIF Global Ports

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Spices

Ceylon Black Pepper

Piper nigrum

Overview & Origin Distinction

Ceylon Black Pepper has earned international distinction for possessing one of the highest piperine concentrations in the world (typically 6% to 8%, compared to 3% to 4% in other origins). This gives it a sharp, biting pungency, warm cedar undertone, and intense aroma that food manufacturers and gourmet blenders demand.

Available Export Grades

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Grade / Variety	Specification	Export Description
550 G/L FAQ	550 grams per liter	Standard export grade for whole packing and grinding.
500 G/L FAQ	500 grams per liter	Naturally sundried, dark wrinkled berries.
ASTA Cleaned	570+ G/L	Machine cleaned, destoned, spiral-sorted, zero microbial risk.
White Pepper	Decorticated	Fermented and washed ripe berries with creamy outer hull removed.

Laboratory & Quality Parameters

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Parameter	Export Standard Value
Piperine Content	6.0% - 8.5% min
Moisture	12% max
Bulk Density	500 - 580 G/L as per contract
Extraneous Matter	< 0.5% (ASTA specs)
Mould Berries	< 1%