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Plant Part : Berries
State : Whole dried, sterilized
Grades : ASTA and FAQ Grinding Grade

Product Characteristics

Physical Parameters Specifications Chemical Parameters Specifications
Appearance  Dried, Whole, wrinkled grains Moisture Content 12% (max)
Color Black – brown, max 5% skinless(light-colored) berries Volatile Oil 2% (min)
Aroma Aromatic, strong,  spicy Ash Content 7% (Max)
Flavor Strong hot, pungent    
       
Microbial Tolerance Specifications Mycotoxin Tolerance Specifications
For Sterilized Black Pepper Product destined for European Market
Total Plate Count <100.000 cfu/gr Aflatoxin Max 5 ppb
E. Coli <10 mpn/ gr Ochratoxin Max 3 ppb
Salmonella Absent cfu/gr Product destined for US Market:
Yeast and Mold <1000 cfu/ gr Aflatoxin Max 20 ppb
Coliforms <100 mpn/ gr    


Others
Foreign Matter:
All items foreign to the plant from which the herbs of spice is sourced
Tolerance : < 1%

Extraneous Matter:
Item derived from the plant  from which  the herbs or spice has been sourced (for example, in case of black pepper berries : stalk, leaves, twigs,etc)
Tolerance : 1 maximum

ASTA Grade:
Max. 2% light berries
Bulk Density minimum 560g/l

Grinding Grade:
Max. 6% light berries
Bulk density minimum 450g/l
 

sep-ab-pg