Bold, High-Piperine Sri Lankan Black & Double-Washed White Peppercorns
Grown beneath shaded forest-garden canopies in central Sri Lanka's mineral-rich soils, Ceylon black pepper naturally develops substantially higher piperine (6%–9%) and essential oil concentrations (2.5%–4.0%) than conventional mass-market pepper. Our processing lines utilize optical color sorting, destoning, spiral gravity grading, and optional steam sterilization.
Available Export Grades & Specifications
| Grade / Format | Technical Specification | Target Application |
|---|---|---|
| 550 GL – 570 GL Bold Whole Black Pepper | Large >4.25 mm uniform jet-black peppercorns, machine cleaned & destoned | Retail pepper grinders, gourmet foodservice, specialty spice packers |
| 500 GL FAQ Commercial Whole | Consistent pungency and high volatile oil yield | Wholesale spice milling, meat curing, savory food manufacturing |
| Double-Washed Ceylon White Pepper | Spring-water retted & sun-dried creamy-white inner berries, clean musky heat | European charcuterie, culinary sauces, premium white pepper mills |
| Cracked, Butcher's Cut & Fine Ground (16–60 Mesh) | Steam-sterilized precision granulations with sealed aroma retention | HORECA seasoning tubs, ready-meal manufacturing, retail shaker jars |
Export Packaging Configurations
Frequently Asked Questions
Why do spice extractors and gourmet brands prefer Ceylon Black Pepper?
Sri Lankan Piper nigrum consistently tests at 6%–9% piperine compared to 3%–5% in many origins, delivering stronger natural heat, brighter citrus-woody top notes, and higher oleoresin extraction yields.
Do you provide aflatoxin, ochratoxin A, and microbiological lab reports?
Yes. Every export consignment includes accredited ISO 17025 / SGS / Eurofins batch certificates confirming compliance with EU and US FDA contaminant and microbial limits.
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