Black Pepper - Ground Fine

Origin
Scientific Name
Family
Granulation
Water Activity (aW)
:
:
:
:
:
India
Piper nigrum
Piperaceae
95% Pass Through 30 Mesh
95% Retained On 80 Mesh
0.65(max)
Colour 
:
Black Outside With White to Cream Center
Black%20Pepper_Grounded_nrich%20botanica
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Physical Characteristics 

Granulation
:
95% Pass Through 30 Mesh
95% Retained On 80 Mesh
Water Activity (aW)
:
0.65(max)
Colour 
:
Black Outside With White to Cream Center

Organoleptic Characteristcs

Aroma
Flavour
:
:
Typical Aromatic, Spicy
Hot Biting & Very Pungent

Chemical Properties

Volatile Oil
Moisture
Total Ash
Acid Insoluble Ash
:
:
:
:
1.3% min
11% max
7% max
0.5% max

Microbiological & Mycotoxin Properties

E.coli
Coliforms
Salmonella
Yeast & Mould
Aflatoxin     (B1)
(B1+B2+G1+G2)
:
:
:
:
:
:
<3 MPN/g (max)
<50 MPN/g (max)
Absent in 25g (max)
<100 cfu/g (max)
<5 ppb (max)
<10 ppb (max)