Black and White Pepper
Our pepper is available in whole, cracked, crushed, or ground form. Grade, density, moisture content, packaging, and other specifications can be customized according to buyer requirements.
Product Description
Black & White Pepper
Distinctive Indonesian Pepper with Rich Aroma and Flavor
PT Allinex Global Solution supplies selected black and white pepper sourced from Indonesia. Produced from the berries of Piper nigrum L., both varieties offer distinctive aroma, pungency, and flavor for food manufacturing, retail packaging, seasoning blends, and other commercial applications. Black pepper is produced from dried pepper berries with their outer layer intact, creating a bold aroma, warm flavor, and sharp pungency. White pepper is produced from fully mature berries with the outer layer removed, resulting in a cleaner appearance and a smoother yet distinctly pungent flavor.
Blackpepper
| Parameter | Indicative Grade I Specification |
|---|---|
| Product | Indonesian Black Pepper |
| Botanical Name | Piper nigrum L. |
| Available Forms | Whole, cracked, crushed, or ground |
| Color | Brownish to dark brown or black |
| Aroma and Flavor | Penetrating aroma with a hot, biting, and pungent taste |
| Whole Peppercorn Size | Approximately 2.5–7.0 mm |
| Bulk Density | Minimum 550 g/L |
| Moisture Content | Maximum 12.0% |
| Light Berries | Maximum 2.0% |
| Extraneous Vegetable Matter | Maximum 1.0% |
| Foreign Matter | Maximum 0.1% |
| Mouldy Berries | Maximum 1.0% |
| Volatile Oil | Minimum 2.0 ml/100 g on a dry basis |
| Piperine Content | Minimum 3.5% on a dry basis |
| Packing | Food-grade lined bags, export sacks, cartons, or customized packaging |
| Applications | Seasonings, sauces, marinades, spice blends, processed foods, and retail products |
| Documentation | COA, phytosanitary certificate, and certificate of origin, subject to order and destination requirements |
White Pepper
| Parameter | Indicative Grade I Specification |
|---|---|
| Product | Indonesian White Pepper |
| Botanical Name | Piper nigrum L. |
| Available Forms | Whole, cracked, crushed, or ground |
| Color | Pale ivory white, cream, light grey, or light brown |
| Aroma and Flavor | Highly aromatic with a clean, sharp, and characteristic pungency |
| Whole Peppercorn Size | Approximately 2.0–6.0 mm |
| Bulk Density | Minimum 600 g/L |
| Moisture Content | Maximum 12.0% |
| Light Berries | Maximum 1.0% |
| Extraneous Vegetable Matter | Maximum 1.0% |
| Foreign Matter | Maximum 0.1% |
| Black Berries | Maximum 5.0% |
| Broken Berries | Maximum 2.0% |
| Mouldy Berries | Maximum 1.0% |
| Volatile Oil | Minimum 1.5 ml/100 g on a dry basis |
| Piperine Content | Minimum 4.0% on a dry basis |
| Packing | Food-grade lined bags, export sacks, cartons, or customized packaging |
| Applications | Soups, sauces, seasoning blends, processed meats, ready-to-eat foods, and retail products |
| Documentation | COA, phytosanitary certificate, and certificate of origin, subject to order and destination requirements |