Madagascar Black Pepper
Black pepper (Piper nigrum) is one of the world's most widely used spices, valued for its sharp, peppery flavour and earthy aroma. Its distinctive character comes from piperine, its main active compound.
We source our black pepper from Madagascar, working with local farmers who hand-harvest mature pepper fruits between November and December.
Product: Madagascar Black Pepper
Botanical Name: Piper nigrum
Origin: Madagascar
Ingredients: 100% Black Pepper
1. Whole Black Pepper – Grade A
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Colour: Black to dark brown
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Moisture Content: 7–12%
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Whole Berries: 80–100%
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Hollow Berries: 0–2%
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Seeds: 0–10%
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Vegetal Impurities: 0–5%
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Foreign Matter: 0–1%
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Density: 500–600 g/L
2. Whole Black Pepper – Light Berries
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Colour: Black to dark brown
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Moisture Content: 7–12%
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Whole Berries: 80–100%
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Hollow Berries: 0–10%
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Vegetal Impurities: 0–5%
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Foreign Matter: 0–1%
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Density: 200–300 g/L
3. Ground Black Pepper – Powder
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Colour: Dark greyish brown
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Particle Size: 300–600 μm
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Moisture Content: 7–10%
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Main Compound: Piperine
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Ingredients: 100% Black Pepper
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Treatment: Natural, no chemical treatment
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Packaging
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Whole Berries: 25 kg PP bags or 25 kg cartons.
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Ground Powder: PP bags of 25 kg.
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Moisture-barrier packaging.
Shelf Life
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Whole Berries: More than 3 years when airtight sealed.
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Ground Powder: As specified in its product data sheet.
Storage Conditions
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Store in a cool, dry place away from direct sunlight.
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Before opening, inspect packaging for damage or air exposure.
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After opening, keep in a closed container at a constant room temperature of 15–25°C.
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Avoid temperature fluctuations, direct sunlight and proximity to heat or cold sources.
Shipping
Sea and air freight.-
A BUYER'S GUIDE TO PEPPER QUALITY
What Determines Black Pepper Quality?
Not all whole black pepper is the same. Differences in berry density, physical composition and appearance can influence which grade is best suited to a buyer's requirements.
We offer two whole black pepper specifications: Grade A and Light Berries. Grade A has a higher specified density of 500–600 g/L, while Light Berries has a density of 200–300 g/L.
When selecting a grade, we recommend considering the density and physical composition required for your intended application.
Which Black Pepper Format Should You Source?
The choice between whole and ground black pepper depends on how the ingredient will be used in your production process.
Whole Black Pepper gives manufacturers the flexibility to grind the berries according to their own processing requirements. It is a practical option when particle size needs to be controlled at the production stage.
Ground Black Pepper is supplied ready for use, with a documented particle size of 300–600 μm. This provides buyers with a defined powder format for applications requiring pre-ground pepper.
From Green Berries to Black Pepper
After harvesting, we receive and weigh the fresh pepper at our collection points. The berries are then re-verified and passed through metal detection before drying.
During drying, the berries gradually turn from green to black. We spread them on mesh shelves and sun-dry them for one to two weeks, depending on weather conditions. Once dried, they are sorted according to our product standards before final preparation.
EXPLORE THE RANGE
Find the format suited to your sourcing needs.
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Whole Cloves
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Ground Cloves
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Organic CG1
A Clear Path from Source to Shipment
01. Harvesting
Hand-harvested between November and December.
02. Collection
Received and weighed at collection points.
03. Drying
Sun-dried on mesh shelves for 1–2 weeks.
04. Control
Sorted, inspected and metal-detected.
05. Preparation
Final verification and packaging in Toamasina.
More from Madagascar
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Source with Confidence
Product information and quality documentation are available to support your sourcing requirements. Contact our team to request technical specifications, analysis reports and relevant export documentation for your order.
Certificates
Product specifications
Traceability documentation
Audit reports
Technical data sheets
Export documentation
